Thai Monkfish Curry

Course Main Dish
Cuisine Seafood, Thai
Servings 2 servings


  • 1 tablespoon peanut oil
  • 1/2 large sweet onion finely chopped
  • 1 red bell pepper chopped
  • 3 tablespoons red Thai curry paste
  • 1 can coconut milk 14 ounce
  • 1 lb monkfish cut into cubes
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro chopped


  • 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.
  • Serve with jasmine rice.
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