Thai Monkfish Curry Food
THAI TRADITIONAL MONKFISH CURRY
Let's taste Thai Traditional Monkfish Curry with me, it is very delicious. Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust...ken
Provided by Cambodia Recipe
Categories Curry
Time 1h
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : ServingSize 4, Calories 512, Carbohydrate 15.2 g, Cholesterol 25 mg, Fat 44 g, SaturatedFat 20.2 g, Fiber 6.7 g, Protein 18.4 g, Sodium 2327 mg, Sugar 4.7 g
MONKFISH CURRY
Monkfish curry is so flavorful! Monkfish is a meaty fish that pairs well with ginger, lemongrass, and green curry paste.
Provided by Snacking in Sneakers
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Prepare instant brown rice according to package directions. Set aside for now.
- Meanwhile, in a large sauté pan, heat olive oil over medium heat. Add the onion and pepper, and cook for about 4-6 minutes until vegetables start to become tender.
- Add garlic, ginger, lemongrass, and green curry paste. Give everything a good stir and cook for another minute.
- Add the coconut milk and cook for 2 minutes.
- Add the monkfish and simmer for 8-10 minutes, until monkfish is cooked through.
- Add the fish sauce along with the juice from one lime, then remove from heat.
- Serve monkfish curry over rice. Garnish with cilantro, and serve with additional lime wedges to squeeze on immediately before eating.
Nutrition Facts : Calories 515 kcal, ServingSize 1 serving
THAI MONKFISH CURRY
Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.
Provided by meg76
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 3
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 11 g, Cholesterol 28.3 mg, Fat 34.2 g, Fiber 2.7 g, Protein 20 g, SaturatedFat 25.5 g, Sodium 693.5 mg, Sugar 3.8 g
SEAFOOD THAI CURRY
One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.
Provided by Poison_Ivy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry mixed seafood until 90% cooked.
- Meanwhile, fry shrimps in another saucepan until 90% cooked.
- Season all seafood with salt.
- Mince and mash the ginger.
- Warm curry paste and pour in coconut milk.
- Cook sauce with seafood, shrimp.
- Add all seasoning and spices and simmer for 5 minutes.
- Use the remaining coconut milk in the can to cook with rice or make dessert.
Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5
THAI FISH CURRY
Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry.
Provided by PalatablePastime
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
- Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
- Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
- Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
- Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
- Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
- Serve with steamed jasmine rice, if desired.
Nutrition Facts : Calories 410.2, Fat 25.8, SaturatedFat 19, Cholesterol 28.3, Sodium 40.4, Carbohydrate 19.6, Fiber 1.9, Sugar 3.9, Protein 19.8
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