Wonderful over rice, this fragrant, comforting, and tasty curry-flavored soup. To alter the heat of the curry paste, make adjustments. In Asian markets and the international section of many supermarket shops, curry paste is sold in jars.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon peanut oil
- ½ sweet onion, finely chopped
- 1 red bell pepper, chopped
- 3 tablespoons red Thai curry paste
- 1 (14 ounce) can coconut milk
- 12 ounces monkfish, cut into cubes
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
Instructions
- Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell 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.
- Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 26 g |
| Sodium | 694 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is absolutely delicious and easy to make! I used the exact ingredients and it was fantastic. I will be adding this to my favorites!
Made according to the recipe apart from I had a good pound of monkfish and I used light coconut milk. Served with jasmine rice. It was nice, mildly spicy, there was such a lot of sauce but quite a bit got soaked up by the rice. Next time I’d use half a can or so with the same 3 tbsp of curry paste. The suggested timings were good, monkfish was tender after 7 mins.
I doubled this recipe, using a full jar of red curry paste. The flavor was mild enough for my 20 y/o son and husband. Next time I will try 1 1/2 jars of the curry paste!
This was a wonderful dish. Made it exactly as written but did take the curry paste down by one tablespoon and it was perfect for us. Don’t substitute the monkfish as this is a meaty fish with a lobster-like mouth feel and is perfect for a curry recipe such as this. Thank you for a fabulous recipe!
Used fresh-caught sheepshead and it turned out great (even using lite coconut milk). I also added chili paste (2-3 tablespoons’ worth) to the final product because I felt that it lacked enough heat. Served over cauliflower rice and spinach, which tasted absolutely fantastic. A great way to incorporate more veggies into the recipe.
Decent flavor, but I bumped it up a notch with homemade fish sauce (which I added another 2 Tbsp at the end after tasting) and then some fragrant fresh basil at the end. If you like heat, add some thai chillies. Serve with rice. Monkfish is a controversial fish due to overfishing, so you could also use sustainably sourced shrimp, halibut or scallops.
This recipe was easy to follow. (The soup base is so yummy you could make this a veggie coconut soup.) I added mushrooms and garlic, but nothing else. Family loved it with a white fish I had on hand. Skip the Thai restaurant, and make this at home as an appetizer or main dish.
It’s surprising that there are so few reviews for this. Maybe “monkfish” in the recipe title scares folks off. Made this twice so far. Used monkfish the first time and it was really quite good. Used a pound of shrimp the second time and added a bunch of green beans and it was awesome! Served with basmati or jasmine rice. My point being, this is an excellent and simple base curry recipe that can be tweaked and added to depending on your tastes. The fish sauce, lime juice and cilantro at the end is key and shouldn’t be omitted. This will be a staple in our house, changing it up with different meats or seafood and veggies. It does not get boring.
love it —- easy to make but amazing and full of flavor. I have made this dish at least five time and it’s just as good as the first time. restaurants have nothing on this!!!
My favourite! Substituted hoisin sauce for fish sauce, and tilapia for monkfish. Used garlic, onions and peppers and mushrooms, and my family (even my 20month old granddaughter) loved it! I’m making it tonight with shrimp and putting it over basmati rice. Can’t wait!
This was pretty delicious as written, but next time I might add some lime zest as well, to add a bit of that citrus note that is present in real Thai cuisine because of the lemongrass. Otherwise very good.
Very easy recipe to follow! The only ingredient I didn’t use is peanut oil and lime juice. Instead I used corn oil, artificial lime juice and frozen pacakged fish. It still came out great!!
Extremely easy to make and tasty dish. Be careful with the amount of curry paste you use, begin with a smaller amount and add more to taste. 🙂
We upped the amount of monkfish a bit to serve 4 but kept the rest of the ingredients the same. There was still lots of sauce to go around.
Served with steamed white rice and steamed baby green asparagus tips.
We upped the amount of monkfish a bit to serve 4 but kept the rest of the ingredients the same. There was still lots of sauce to go around.
Served with steamed white rice and steamed baby green asparagus tips.
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.
This recipe is fabulous. I confess to tweaking EVERY recipe I try, but this one I barely altered. Added sliced cremini mushrooms, 2T white wine when adding green curry paste… and that’s it. Delicious — would give 6 stars if possible. THanks for submitting.
Great recipe. I made this exactly as written but with cod and it was awesome!
I made this tonight. It was easy to prepare. I used Coconut Milk Lite (by KAME) and Thai Kitchen Red curry paste. It was delicious. I will make this again and again. Can anyone suggest another fish to use in this recipe? The monkfish is hard to find.
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.
Delish! I added pineapple to the curry and used lemon juice instead of lime… Everyone ate it including the fussy teenager. yum!
I added 3 cloves of garlic with the onion, used lite coconut milk, and increased the heat to 1/4 c. curry paste. I served over Jasmine rice, with a dollop of Greek plain yogurt, and a wedge of fresh lime. Not bad.
It was lacking extra zing. I think it could have used some freshly squeezed lemon juice to add some tang.