Thai Monkfish Curry
Savor the aromatic, comforting, and flavorful soup infused with curry, perfect when served over rice. Adjust the curry paste to tailor the heat level to your preference. You can find curry paste in jars at Asian stores or in the international aisle of various grocery stores.
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 saucepan 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
Calories: 418kcalCarbohydrates: 11gProtein: 20gFat: 34gSaturated Fat: 26gCholesterol: 28mgSodium: 694mgPotassium: 887mgFiber: 3gSugar: 4gVitamin C: 58mgCalcium: 44mgIron: 5mg
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