Monkfish Thai Curry with Coconut Milk

Monkfish Thai curry is a Thai-inspired seafood curry with firm pieces of fish simmered in coconut milk, red curry paste, and crisp vegetables. It comes together quickly because monkfish holds its shape in the sauce, while lime and fish sauce balance the coconut’s richness; Thai curries vary by region and cook, so this is one practical home-style version rather than a single definitive formula.

Ingredients

1½ lb (680 g) monkfish fillets, skin and membrane removed, cut into 1½-inch (4 cm) pieces
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
1 medium shallot, about 2 oz (55 g), finely sliced
1 red bell pepper, about 6 oz (170 g), seeded and cut into strips
3 tbsp (45 g) Thai red curry paste
1 can (13.5 fl oz / 400 ml) full-fat coconut milk, well shaken
¾ cup (180 ml) low-sodium fish or chicken stock, or water
5 oz (140 g) green beans, trimmed and cut in half
1 tbsp (15 ml) fish sauce
1 tsp (4 g) brown sugar or palm sugar, packed
1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
¼ cup (10 g) loosely packed Thai basil leaves, or regular basil leaves
2 tbsp (8 g) chopped cilantro leaves, optional
1 red bird’s-eye chili, thinly sliced, optional, or to taste
Steamed jasmine rice, for serving; allow about ¾ cup (140 g) uncooked rice per person if cooking it separately

Instructions

Prepare the fish and vegetables. Pat the monkfish dry with paper towels and cut it into even pieces so they cook at about the same rate. Check for any remaining membrane or tough silver skin and trim it away, since it can tighten around the fish as it cooks. Slice the shallot and pepper, trim the beans, and measure out the curry paste, coconut milk, stock, fish sauce, sugar, and lime juice. This preparation takes about 20 minutes; keep the fish refrigerated until you are ready to add it.
Soften the aromatics. Set a wide, deep skillet or medium saucepan over medium heat and add the oil. When it is warm, add the shallot and bell pepper. Cook for 3 minutes, stirring occasionally, until the shallot softens and the pepper begins to lose its raw edge. The vegetables should stay bright and retain some bite rather than brown heavily.
Fry the curry paste. Add the red curry paste and stir it through the vegetables for 1 minute. This brief cooking helps release its fragrance into the oil. If the paste catches on the bottom, lower the heat and add a spoonful of the coconut milk rather than letting it scorch; burnt paste can make the whole sauce taste bitter.
Build the sauce. Pour in the coconut milk and stock, stirring until the paste is evenly dispersed. Bring the mixture to a gentle simmer, then cook for 4 minutes. Avoid a hard boil, which can make the sauce reduce too quickly and may cause the coconut milk to separate. Stir in the green beans and simmer for another 4 minutes, until they are bright green and just beginning to soften.
Cook the monkfish gently. Lower the heat so the sauce barely simmers. Add the fish pieces in a single layer and turn them gently once after about 4 minutes. Simmer for 8 minutes total, or until the thickest piece reaches 145°F (63°C) on an instant-read food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. Monkfish can become firm and dry if it is cooked much longer, so start checking the largest piece near the end of the cooking time.
Season and finish. Stir in the fish sauce and sugar, then taste the sauce. Add the lime juice and Thai basil, and fold gently so the fish pieces remain intact. Taste once more: add a little more lime for brightness, fish sauce for saltiness, or sugar if the curry paste tastes especially sharp. Scatter cilantro and sliced chili over the curry if using, and serve hot with rice and lime wedges.

Tips

Choose the right curry paste. Thai red curry paste is widely available in larger supermarkets and Asian grocery stores. Brands differ in saltiness and heat, so begin with 3 tablespoons and taste before adding more. If you cannot find Thai red curry paste, use a mild Indian curry paste in the same amount for a different but still flavorful curry; the result will not have the same Thai chile, lemongrass, and galangal character. Curry powder alone is not a close substitute.
Trim monkfish carefully. Monkfish is often sold with a tough membrane that should be removed before cooking. Ask the fish counter to trim it if needed, or use a sharp knife to lift and cut away the membrane without removing much flesh. If monkfish is unavailable, firm cod, halibut, or haddock can work, but add delicate fillets carefully because they may break apart sooner.
Keep the sauce at a gentle simmer. A rolling boil is unnecessary and can make coconut milk look grainy or oily. Stir the paste into the oil first, then loosen it with the milk and stock. If the finished sauce seems too thick, stir in warm water or stock a tablespoon at a time; if it is too thin, lift out the fish once cooked and simmer the sauce briefly before returning the fish.
Adjust heat at the table. Curry pastes vary considerably in chili strength. For a milder curry, use 2 tablespoons of paste and omit the fresh chili; for more heat, add sliced chili at the end or offer it separately. More paste also adds salt and aromatics, so balance any increase with lime and a careful final taste rather than adding extra paste automatically.

Serving Suggestions

Serve the curry in shallow bowls with jasmine rice, which absorbs the coconut sauce without competing with the fish. Basmati rice is a workable alternative, though its aroma and separate grains give the meal a different feel. If you are cooking rice alongside the curry, start it before preparing the fish so it is ready when the monkfish is done. Offer lime wedges, extra basil or cilantro, and sliced chili at the table so everyone can adjust their own bowl.

A crisp, simply dressed cucumber salad or lightly steamed greens make a fresh counterpoint to the rich sauce. Keep side dishes lightly seasoned: the curry already brings salt, sweetness, acidity, and spice. If serving a larger meal, a small bowl of plain rice and a vegetable side are usually enough; adding several strongly flavored dishes can overwhelm the delicate, sweet flavor of monkfish.

Variations

Use another firm fish. Halibut, cod, or pollock can replace monkfish in equal weight. Cut the fish into similarly sized chunks, but check it early because thinner or more delicate pieces may reach 145°F (63°C) sooner and can flake apart when stirred. Salmon is another option if you enjoy its richer flavor; it will make the curry taste less mild.

Change the vegetables. Replace the green beans with 5 oz (140 g) of sliced snap peas, small broccoli florets, or zucchini. Add quick-cooking vegetables near the end so they stay crisp-tender. For a heartier curry, use 5 oz (140 g) of sliced mushrooms in place of the beans and sauté them with the shallot and pepper. Keep the total vegetable amount close to the recipe quantity so the sauce still coats everything.

Make it less rich or more aromatic. Light coconut milk can replace full-fat coconut milk, though the sauce will be thinner and less creamy; simmer it gently and avoid reducing it for too long. For a stronger citrus aroma, add one bruised stalk of lemongrass while the sauce simmers, then remove it before serving. Kaffir lime leaves are another traditional aromatic when available; use two lightly torn leaves, then remove them. If neither is available, the fresh lime juice still gives the curry a clean finish.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a shallow, airtight container. The curry keeps for 3–4 days in the refrigerator. For the best texture, store rice separately from the curry, and avoid repeatedly warming and cooling the fish. Freezing is possible for up to 2 months, but coconut sauce may separate slightly after thawing and monkfish can become softer; stir the sauce gently as it warms.

Reheat only the portion you plan to eat. Warm it in a covered saucepan over low heat, stirring carefully and adding a splash of water or stock if the sauce has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, then serve promptly. A microwave also works: cover the dish, use medium power, pause to stir the sauce gently, and check the temperature in more than one spot. Do not leave cooked curry at room temperature for more than 2 hours.

Frequently Asked Questions

What does monkfish taste and feel like?

Monkfish has a mild, slightly sweet flavor and dense, firm flesh. Its texture is often compared to lobster, although it is not identical in flavor or richness. Those qualities suit a gently simmered curry: the fish stays in recognizable pieces and takes on some of the sauce without disappearing into it.

Can I use frozen monkfish?

Yes. Thaw it overnight in the refrigerator, or use a sealed package in cold water if you need to thaw it more quickly; change the water every 30 minutes and cook the fish promptly once thawed. Pat it thoroughly dry before cutting so excess water does not dilute the curry. Do not thaw seafood on the counter.

Can I make the curry ahead?

You can slice the vegetables and measure the sauce ingredients a day ahead, keeping them covered in the refrigerator. For the best fish texture, cook the monkfish shortly before serving rather than simmering it in advance and reheating it. If you do prepare the full curry ahead, cool and refrigerate it promptly, then reheat gently to 165°F (74°C); expect the fish to be firmer and less tender than when freshly cooked.

Why did my coconut curry sauce separate?

Coconut milk can separate if it is boiled hard or reduced aggressively, and some brands separate more readily than others. A slightly oily surface is not necessarily a sign that the curry is spoiled. Keep the heat low, stir gently, and whisk in a tablespoon or two of warm stock or water if the sauce looks broken. It may not become perfectly smooth again, but it should still taste good.

How can I tell when monkfish is cooked without drying it out?

Use an instant-read thermometer in the center of the thickest piece and remove the pan from the heat once the fish reaches 145°F (63°C). The flesh should look opaque and feel firm, but it should not be left simmering while you wait for every smaller piece to become very soft. Cut pieces to a similar size and check one of the largest pieces to get a reliable reading.

Is Thai red curry paste very spicy?

It depends on the brand and the amount used. Three tablespoons give this recipe a noticeable but adjustable curry flavor; some pastes are quite mild, while others are hot and salty. Start with less if you are sensitive to heat, then taste the sauce after it simmers and add more only if needed. Coconut milk softens the heat, but it cannot remove it once extra paste has been stirred in.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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