Best 5 Thai Monkfish Curry Recipes

Embark on a culinary journey to the heart of Thai cuisine with our comprehensive guide to cooking a tantalizing Thai monkfish curry. Discover the secrets of creating this aromatic and flavorful dish that combines the delicate taste of monkfish with a symphony of spices, herbs, and vegetables. Learn how to select the freshest ingredients, master the art of balancing flavors, and achieve the perfect texture for a truly memorable Thai monkfish curry experience. Let your taste buds savor the exotic flavors of Thailand as we delve into the world of this iconic dish.

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THAI TRADITIONAL MONKFISH CURRY

Thai Traditional Monkfish Curry image

Let's taste Thai Traditional Monkfish Curry with me, it is very delicious. Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust...ken

Provided by Cambodia Recipe

Categories Curry

Time 1h

Number Of Ingredients 9

Ingredients

1 tablespoon of peanut oil
1/2 sweet onion, finely chopped
1 red bell pepper, chopped
3 tablespoons of red Thai curry paste
1 (14 ounce or 570 gram) of can coconut milk
12 ounces (570 gram) of monkfish, cut into cubes
1 tablespoon of fish sauce
2 tablespoons of lime juice
2 tablespoons of cilantro, chopped

Steps:

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 : ServingSize 4, Calories 512, Carbohydrate 15.2 g, Cholesterol 25 mg, Fat 44 g, SaturatedFat 20.2 g, Fiber 6.7 g, Protein 18.4 g, Sodium 2327 mg, Sugar 4.7 g

MONKFISH CURRY

Monkfish Curry image

Monkfish curry is so flavorful! Monkfish is a meaty fish that pairs well with ginger, lemongrass, and green curry paste.

Provided by Snacking in Sneakers

Categories Main Course

Time 40m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 tsp ginger, minced
3 inch piece of lemongrass, sliced very thinly
2 tbsp Thai green curry paste
13 ½ ounce can coconut milk
1 lb monkfish cut into 1-inch pieces
1 tsp fish sauce
3 limes, divided
¼ cup cilantro, chopped
2 cups dry instant brown rice

Steps:

Prepare instant brown rice according to package directions. Set aside for now.
Meanwhile, in a large sauté pan, heat olive oil over medium heat. Add the onion and pepper, and cook for about 4-6 minutes until vegetables start to become tender.
Add garlic, ginger, lemongrass, and green curry paste. Give everything a good stir and cook for another minute.
Add the coconut milk and cook for 2 minutes.
Add the monkfish and simmer for 8-10 minutes, until monkfish is cooked through.
Add the fish sauce along with the juice from one lime, then remove from heat.
Serve monkfish curry over rice. Garnish with cilantro, and serve with additional lime wedges to squeeze on immediately before eating.

Nutrition Facts : Calories 515 kcal, ServingSize 1 serving

THAI MONKFISH CURRY

Thai Monkfish Curry image

Provided by John Dory

Categories Main Dish

Number Of Ingredients 9

Ingredients

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)

Steps:

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.

THAI MONKFISH CURRY

Thai Monkfish Curry image

Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.

Provided by meg76

Categories World Cuisine Recipes Asian Thai

Time 40m

Yield 3

Number Of Ingredients 9

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

Steps:

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 417.8 calories, Carbohydrate 11 g, Cholesterol 28.3 mg, Fat 34.2 g, Fiber 2.7 g, Protein 20 g, SaturatedFat 25.5 g, Sodium 693.5 mg, Sugar 3.8 g

THAI FISH CURRY

Thai Fish Curry image

Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry.

Provided by PalatablePastime

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 medium onion, cut into slivers
1 red bell pepper, cut into thin strips,strips halved
3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional)
1 tablespoon oil
1 tablespoon red curry paste
4 cloves garlic, minced
10 -12 kaffir lime leaves
1 teaspoon galanga powder
1 cup vegetable broth
1/2 cup sake or 1/2 cup dry white wine
2 tablespoons shrimp sauce (fish sauce ok substitution)
1 (13 1/2 ounce) can coconut milk (I used lite)
1 stalk lemongrass, white part only,flattened with cleaver and sliced
1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions)
3 roma tomatoes, peeled and quartered
4 tablespoons cornstarch
1/4 cup water
1/4 cup chopped fresh cilantro
1 lime, juice of

Steps:

Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
Serve with steamed jasmine rice, if desired.

Nutrition Facts : Calories 410.2, Fat 25.8, SaturatedFat 19, Cholesterol 28.3, Sodium 40.4, Carbohydrate 19.6, Fiber 1.9, Sugar 3.9, Protein 19.8

Tips:

Use fresh ingredients: The fresher the ingredients, the better the curry will taste. This is especially true for the monkfish, which should be firm and white.
Don't overcook the monkfish: Monkfish cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and chewy.
Use a good quality curry paste: The curry paste is the base of the curry, so it's important to use a good quality one. Look for a paste that is made with fresh ingredients and has a good balance of flavors.
Add vegetables to the curry: Vegetables add flavor, texture, and nutrients to the curry. Some good choices include potatoes, carrots, bell peppers, and onions.
Serve the curry with rice: Curry is traditionally served with rice. Jasmine rice is a good choice, as it has a light and fluffy texture that pairs well with the curry.

Conclusion:

Thai monkfish curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of fresh ingredients, flavorful curry paste, and tender monkfish, this curry is sure to please everyone at the table.