Thai Monkfish Curry Recipe
Ingredients List
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1 tablespoon peanut oil
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½ sweet onion, finely chopped
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1 red bell pepper, chopped
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3 tablespoons red Thai curry paste
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1 (14 ounce) can coconut milk
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12 ounces monkfish, cut into cubes
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1 tablespoon fish sauce
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2 tablespoons lime juice
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2 tablespoons cilantro, chopped
Cooking Instructions
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Heat peanut oil in a large saucepan over medium heat. Add the chopped onion and cook for 3 to 5 minutes until softened and translucent. Stir in the red bell pepper and continue cooking for another 3 to 5 minutes, until tender. Add the curry paste and cook for 1 minute to release its flavors. Pour in the coconut milk and bring to a simmer.
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Once the coconut milk begins to simmer, add the cubed monkfish. Simmer for 7 to 10 minutes, or until the fish is cooked through and opaque. Stir in the fish sauce, lime juice, and fresh cilantro just before serving.
Nutritional Information (per serving)
| 418 | Calories |
| 34g | Fat |
| 11g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 418 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 26g | 128% |
| Cholesterol 28mg | 9% |
| Sodium 694mg | 30% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 3g | 10% |
| Total Sugars 4g | |
| Protein 20g | 40% |
| Vitamin C 58mg | 64% |
| Calcium 44mg | 3% |
| Iron 5mg | 28% |
| Potassium 887mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5