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Jenny Shea Rawn

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....
3
25 min
TOTAL TIME
552
CALORIES
$6.82
PER SERVING
Monkfish curry
Ingredients
14 INGREDIENTS
4 SERVINGS
Fresh Cilantro
1 cup fresh cilantro
Scallions
1 bunch scallions
Red Thai Curry Paste
3 tbsp red thai curry paste
Coconut Milk
14 oz coconut milk
Fish Sauce
1 tbsp fish sauce
Monkfish
1 1/2 lbs monkfish
filets
Peanut Oil
2 tbsp peanut oil
Asparagus
10 oz asparagus
Lime
2 whole lime
Sweet Onion
1 whole sweet onion
Garlic
4 cloves garlic
Snow Peas
3 oz snow peas
Fresh Ginger
2 in fresh ginger
Baby Bella Mushrooms
8 oz baby bella mushrooms
Directions
13 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
View Directions on Jenny Shea Rawn
Health Info
Macros
25g
CARBS
34g
FAT
38g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
FISH
PEANUTS
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Frequently Asked Questions
What type of fish should I use for fish curry?
What are the key ingredients in fish curry?
Do I need to marinate the fish before cooking it in the curry?
Can I substitute the coconut milk with something else?
How can I make the curry thicker or thinner?
What is the best way to prevent the fish from falling apart in the curry?
How should I store the leftover fish curry?
Can I add vegetables to the fish curry?