Thai Monkfish Curry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Thai Monkfish Curry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Thai Monkfish Curry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon peanut oil
• 1/2 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat peanut oil in a large sauce pan over medium heat

Step 2: Technique & Execution

Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes

Step 3: Technique & Execution

Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened

Step 4: Technique & Execution

Stir in the curry paste and cook for 1 minute

Step 5: Technique & Execution

Pour in the coconut milk and slowly bring to a simmer

Step 6: Technique & Execution

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