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Thai Monkfish Curry
Thai Monkfish Curry
Thai Monkfish Curry is a delicious and aromatic dish made with monkfish, a firm and meaty fish, cooked in a flavorful curry sauce made with Thai curry paste, coconut milk, and various herbs and spices like lemongrass, kaffir lime leaves, and galangal. It’s a popular dish in Thai cuisine known for its rich and creamy texture, as well as its perfect balance of sweet, spicy, and tangy flavors. It’s usually served with steamed rice or noodles.
Ingredients
- 1 lb monkfish fillets cut into bite-sized pieces
- 1 can coconut milk (14 oz)
- 2-3 tablespoons Thai red curry paste
- 1 red bell pepper sliced
- 1 onion sliced
- 1 can bamboo shoots (8 oz), drained
- 2-3 kaffir lime leaves
- 1-2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 stalk lemongrass bruised and chopped
- Fresh cilantro or Thai basil leaves for garnish
- Cooked rice or noodles for serving
Instructions
- In a large skillet or wok, heat a bit of oil over medium heat. Add the curry paste and cook for 1-2 minutes until fragrant.
- Add the coconut milk and stir until well combined.
- Add the bell pepper, onion, bamboo shoots, kaffir lime leaves, and lemongrass. Cook for a few minutes until the vegetables are slightly tender.
- Add the monkfish pieces to the skillet and gently stir to coat them with the curry sauce.
- Season with fish sauce and brown sugar, adjusting to taste.
- Simmer for about 5-7 minutes until the monkfish is cooked through.
- Remove the lemongrass stalk and kaffir lime leaves.
- Serve the Thai Monkfish Curry hot over rice or noodles, garnished with fresh cilantro or Thai basil leaves.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 327kcal (16%)Carbohydrates: 13g (4%)Protein: 20g (40%)Fat: 23g (35%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 28mg (9%)Sodium: 394mg (17%)Potassium: 836mg (24%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 2.168IUVitamin C: 44mg (53%)Calcium: 55mg (6%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
