Thai Traditional Monkfish Curry

Thai Traditional Monkfish Curry is a delightful and flavorful dish that invites a sensory journey through the fragrant, warming, and delicious Thai curry-tinged soup. The recipe boasts a combination of aromatic ingredients, creating a rich and comforting experience, especially when served over rice. The heat level of the curry can be easily adjusted by varying the amount of red Thai curry paste used, making it adaptable to individual spice preferences. This traditional Thai dish relies on easily accessible ingredients, with curry paste readily available in jars at Asian stores or the international aisle of many grocery stores.

To prepare Thai Traditional Monkfish Curry, peanut oil is heated in a large saucepan over medium heat. Finely chopped sweet onion is added and cooked until softened and translucent, followed by the addition of chopped red bell pepper. The mixture is cooked until the pepper softens, creating a flavorful base for the curry. Red Thai curry paste is then introduced and cooked for one minute before coconut milk is poured in, gradually brought to a simmer.

As the coconut milk simmers, cubed monkfish is stirred in and allowed to simmer for 7 to 10 minutes, or until the fish is firm and no longer opaque at the center. Fish sauce, lime juice, and chopped cilantro are added to enhance the overall flavor profile before serving this delicious Thai dish.

In conclusion, Thai Traditional Monkfish Curry provides a culinary adventure through Thai flavors, offering a harmonious blend of ingredients that result in a satisfying and aromatic dish. The versatility of this recipe, with its adaptable spice levels and easily accessible ingredients, makes it an appealing choice for those looking to experience authentic Thai cuisine at home. Enjoy the rich and comforting notes of this traditional curry over a bed of rice, savoring the nuanced flavors it brings to the table.

Ingredients

Directions to make Thai Traditional Monkfish Curry

1. Heat peanut oil in a large sauce pan over medium heat.
2. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes.
3. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened.
4. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
5. 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.
6. Stir in fish sauce, lime juice, and cilantro before serving.

Enjoy it

Related Recipe: Thai Pumpkin Coconut Curry with Chicken