Thai Red Monkfish Curry Print

Thai Red Monkfish Curry

Thai food is all about balancing flavours.  In the school, we can never agree on how much coconut milk to add, as everyone likes it made the same way it is done in their favourite Thai restaurant.

Serves 4


100g baby corn cobs, sliced in half lengthways
1 tbsp red curry paste
300ml coconut milk
100ml fish stock (see recipe)
200g button mushrooms
½ yellow pepper, de-seeded and sliced into strips
1-2 tbs fish sauce, to taste
1 tbsp lime juice
3 makrut lime leaves, de-veined and torn
400g Monkfish tail, skinned and cut into thick medallions (prawns)
1 red chilli, sliced diagonally
2 spring onions, cut on the diagonal


1. Blanch the baby corn cobs in boiling water for 2 minutes.  Refresh under cold water, drain and set aside.
2. Put the red curry paste into a wok or large non-stick pan and cook for 2 minutes (if it starts to spit add a splash of the coconut milk).  Add the coconut milk and fish stock and bring to the boil, before adding the mushrooms and yellow pepper.  Simmer for about 8 minutes until the vegetables have softened.
3. Add the fish sauce, lime juice and makrut lime leaves.  Taste the sauce at this stage, and adjust the flavours to your taste (add more lime juice if you find the sauce too salty or too fiery hot).
4. Add the monkfish medallions and baby corn cobs.  Simmer for a further 6-8 minutes until the monkfish is cooked.
5. Garnish with sliced red chillies and spring onions and serve with rice.

Note:  Makrut limes yield little juice, however their leaves are highly aromatic and are used extensively in South East Asian cooking.  If you cannot find them in the shops, substitute some lime zest and juice.

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