Monkfish Coconut Red Curry

Serves 4

Monkfish Coconut Red Curry


  • 1lb monkfish filet
  • 1 Tbsp vegetable oil
  • 1 onion, halved and thinly slices (about 1 cup)
  • 1 red bell peppers, stems, ribs and seeds removed, cut into slices
  • 1 Tbsp fresh ginger, minced or grated
  • 2 Tbsp chopped cilantro stems, plus leaves for serving
  • Salt and pepper
  • 2 Tbsp red curry paste
  • 2 Tbsp white-wine vinegar
  • 1 can coconut milk
  • 8oz water
  • Cooked rice, for serving
  • 1 serrano or other preferred chile, thinly sliced, for serving


  1. Thaw monkfish filet in the fridge about 16-24 hours before using.
  2. Heat oil in a large, straight-side skillet over medium heat until it starts to shimmer in pan.
  3. Add onion, bell pepper, ginger, and cilantro stems to oil and season with salt. Cook, stirring occasionally, until vegetables are tender and start to brown in places, about 12-14 minutes.
  4. Add curry and cook briefly until fragrant, about 1 minute.
  5. Add white-wine vinegar, bring to boil.
  6. Add coconut milk and water and bring to a simmer.
  7. Cut monkfish filets into ½ inch thick pieces and season with salt and pepper
  8. Stir fish pieces into skillet, reduce heat to medium low.
  9. Once the fish is added and the heat reduced, cook at a bare simmer, stirring gently, for about 4-5 minutes until the fish is cooked through but not falling apart.
  10. Ladle into bowls over rice (optional) and top with cilantro leaves and chiles.