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Thai Monkfish Curry

Thai Monkfish Curry

by All Recipes 


  • 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


  1. 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.

  2. 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.

Photo: All Recipes