Monkfish Thai red curry

    40 min

    A delicious fish curry that's quick and easy to make any night of the week! Serve with white rice.

    83 people made this

    Serves: 3 

    • 1 tablespoon groundnut oil
    • 1/2 onion, finely chopped
    • 1 red pepper, chopped
    • 3 tablespoons red Thai curry paste
    • 1 (400ml) can coconut milk
    • 350g fresh monkfish, cut into cubes
    • 1 tablespoon fish sauce
    • 2 tablespoons lime juice
    • 2 tablespoons fresh coriander, chopped

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat oil in a large frying pan over medium heat. Stir in onion, and cook until softened, 3 to 5 minutes. Add red pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
    2. Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the centre is no longer opaque. Stir in fish sauce, lime juice, and fresh coriander before serving.

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    Reviews in English (29)


    Excellent! After cutting the monkfish into chunks I pounded it to make it a uniform size and to make it tender; monkfish can be a bit chewy, like lobster. Don’t be tempted to substitute light coconut milk for regular. The fat in the coconut is a healthy fat and the flavor and creaminess of regular coconut milk cannot be beat. I squeezed a little more lime over each individual serving and it was delicious served over cauliflower rice with fresh asparagus on the side. I will definitely make this quick, easy, and healthy fish dish again.  -  08 May 2012  (Review from Allrecipes US | Canada)


    This dish was fantastic i am not a huge fishlover and had not had monkfish before but this was lovely. I found the monkfish to be meaty and mild in flavour the sauce was wonderfully fragrant with the coconut, lime and heat hitting every taste bud. I made the dish exactly to the recipe, there was a lot of sauce but this was delicious over rice.  -  22 Apr 2009  (Review from Allrecipes US | Canada)


    Fantastic!!! Totally authentic, restaurant quality Thai Red Curry Sauce. This was so simple, but so delicious. I made it with sea bass instead of monkfish, because I had some fresh. The following week I tried it with shrimp. Amazing! I'm sure it would be great with chicken as well. This one is definitely a keeper.  -  18 Jul 2011  (Review from Allrecipes US | Canada)