Photo: Swathi Handique
Thai Monkfish Curry
9 ingredients
20 min + 20 min
3 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
498
Calories
6g
Protein
41g
Fat
31g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Monkfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes