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–+ servings
An overhead image of red monkfish curry.

Monkfish curry

Pan fried monkfish in a beautiful and creamy coconut milk and Thai red curry paste sauce with asparagus, snow peas and baby bella mushrooms. This mild curry dish is best served over Jasmine rice with lots of herby cilantro and lime wedges. If you love fish curries, you will love this monkfish curry. Ohhh – and the best part about this recipe? It’s easy to make (it may sound fancy, but it’s not!) and it’s ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 483 kcal

Ingredients
  

  • 2 tablespoons peanut oil or canola or safflower oil
  • 1 1/2 pounds monkfish filets
  • 1 sweet onion diced
  • 1 bunch scallions divided
  • 2 inches ginger root peeled and grated
  • 4 cloves garlic minced
  • 3 ounces snow peas
  • 8 ounces baby bella mushrooms
  • 10 ounces asparagus halved
  • 3 tablespoons red Thai curry paste
  • 14 ounces coconut milk (1 can)
  • 1 tablespoon fish sauce
  • 2 lime juice of and wedges
  • 1 cup cilantro roughly chopped

Instructions
 

  • Heat peanut oil in a large skillet over medium heat. Blot the monkfish dry with a paper towel and lightly salt and pepper both sides.
  • Add monkfish to the skillet and brown on both sides. Don't cook through. Remove fish from skillet and set aside. You'll add it back to the curry towards the end of cooking time.
  • Add the onion and scallion (white parts) and saute until translucent, 3-5 minutes, then add the garlic and ginger and saute until fragrant. Add the veggies, red curry paste and coconut milk. Bring to a light boil, then reduce to a simmer.
  • Add the monkfish back in and simmer for 2-3 minutes until cooked through. Monkfish is cooked through when fully white (opaque), springy to the touch and reaches at an internal temperature of 140-145 degrees F.
  • Add the fish sauce and lime juice (from 1 lime) and stir until combined. Remove from heat.
  • Serve monkfish curry overtop Jasmine rice with cilantro, green parts of the scallions and lots of lime wedges (from the remaining lime).

Nutrition

Calories: 483kcalCarbohydrates: 23gProtein: 32gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 43mgSodium: 414mgPotassium: 1548mgFiber: 5gSugar: 9gVitamin A: 2955IUVitamin C: 37mgCalcium: 126mgIron: 7mg
Keyword Monkfish Curry
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