Thai Monkfish Curry: A Flavorful and Authentic Recipe

Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and perfectly balanced spice levels. Among the myriad of delectable Thai dishes, curry holds a special place. This Thai Monkfish Curry recipe offers a delightful twist on the classic curry, showcasing the firm texture and delicate sweetness of monkfish in a rich and fragrant coconut milk-based sauce. This guide will walk you through each step, ensuring you create a truly authentic and unforgettable culinary experience.

Why Monkfish?

Monkfish, often called the “poor man’s lobster,” is a fantastic choice for curries. Its firm, meaty texture holds up beautifully during cooking, preventing it from flaking apart in the sauce. It also absorbs the flavors of the curry incredibly well. Monkfish has a mild, slightly sweet flavor, making it a versatile ingredient that complements the bold spices of Thai curry perfectly. If you can’t find monkfish, alternatives like cod, halibut, or even chicken thighs (cut into similar sized pieces) can be substituted, although the final result will have a slightly different flavor profile.

Ingredients for Thai Monkfish Curry

Before you begin, gather all your ingredients. Freshness is key for the best flavor.

* **For the Curry Paste:**
* 2-3 dried red chilies, soaked in warm water for 30 minutes to soften (adjust quantity for desired spice level)
* 1 stalk lemongrass, finely chopped
* 1 inch galangal, peeled and thinly sliced (ginger can be used as a substitute, but galangal has a more citrusy, earthy flavor)
* 1 inch ginger, peeled and thinly sliced
* 4 cloves garlic, peeled
* 1 small red onion or 3 shallots, peeled and roughly chopped
* 1 tablespoon coriander seeds
* 1 teaspoon cumin seeds
* 1/2 teaspoon white peppercorns
* 1 tablespoon shrimp paste (optional, but adds authentic umami flavor)
* 1 teaspoon turmeric powder (for color and flavor)
* 1/2 teaspoon ground cinnamon (optional, adds warmth)
* 1/4 teaspoon ground cloves (optional, adds warmth)
* 1 tablespoon fish sauce
* 1 tablespoon lime juice

* **For the Curry:**
* 1.5 lbs monkfish fillet, cut into 1-1.5 inch cubes
* 1 tablespoon vegetable oil
* 1 can (13.5 oz) full-fat coconut milk
* 1 cup chicken or vegetable broth
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 1 can (8 oz) bamboo shoots, drained and sliced
* 1/2 cup Thai basil leaves
* 2 kaffir lime leaves, bruised (optional, but adds a wonderful citrus aroma)
* 1-2 tablespoons fish sauce (to taste)
* 1 tablespoon lime juice (to taste)
* 1 teaspoon brown sugar (optional, for balancing flavors)
* Chopped cilantro, for garnish
* Cooked jasmine rice, for serving

Equipment You’ll Need

* Food processor or mortar and pestle
* Large skillet or wok
* Cutting board
* Sharp knife
* Measuring spoons and cups

Step-by-Step Instructions: Making Thai Monkfish Curry

Here’s a detailed breakdown of how to make this delicious Thai Monkfish Curry:

Step 1: Prepare the Curry Paste

This is arguably the most crucial step, as the curry paste is the foundation of the entire dish. You can use a food processor or, for a more traditional approach, a mortar and pestle.

**Using a Food Processor:**

1. Drain the soaked dried red chilies and roughly chop them.
2. Add all the curry paste ingredients (dried chilies, lemongrass, galangal, ginger, garlic, red onion/shallots, coriander seeds, cumin seeds, white peppercorns, shrimp paste, turmeric powder, cinnamon, cloves, fish sauce, and lime juice) to the food processor.
3. Process until a smooth paste forms. This may take a few minutes, and you may need to scrape down the sides of the bowl occasionally.
4. If the paste is too thick, add a tablespoon of water or oil to help it blend.

**Using a Mortar and Pestle:**

1. Start by grinding the harder spices first: coriander seeds, cumin seeds, and white peppercorns. Grind them to a fine powder.
2. Add the softened dried chilies and continue grinding until a paste begins to form.
3. Add the lemongrass, galangal, ginger, garlic, and red onion/shallots. Pound and grind until everything is well combined and a paste is formed.
4. Add the shrimp paste, turmeric powder, cinnamon, cloves, fish sauce, and lime juice. Mix well.

Making the curry paste from scratch is definitely more time-consuming, but the resulting flavor is far superior to store-bought pastes. The freshness of the ingredients really shines through.

Step 2: Cook the Curry

1. **Sear the Monkfish:** Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the monkfish cubes and sear them on all sides until lightly browned. This helps to develop a nice crust and adds flavor. Don’t overcrowd the pan; work in batches if necessary. Remove the monkfish from the pan and set aside.

2. **Sauté the Curry Paste:** Add the curry paste to the skillet and sauté over medium heat for 2-3 minutes, stirring constantly. This step is crucial for releasing the aromas and flavors of the spices. The paste should become fragrant and slightly darker in color. Be careful not to burn it.

3. **Add Coconut Milk and Broth:** Pour in the coconut milk and chicken (or vegetable) broth. Stir well to combine with the curry paste. Bring the mixture to a simmer.

4. **Add Vegetables and Kaffir Lime Leaves (if using):** Add the sliced bell peppers, bamboo shoots, and bruised kaffir lime leaves (if using) to the simmering curry. Cook for 5-7 minutes, or until the bell peppers are tender-crisp.

5. **Return the Monkfish to the Curry:** Gently return the seared monkfish to the skillet. Simmer for another 3-5 minutes, or until the monkfish is cooked through and flakes easily with a fork. Be careful not to overcook the monkfish, as it can become tough.

6. **Season and Adjust Flavors:** Season the curry with fish sauce, lime juice, and brown sugar (if using) to taste. Start with a small amount and adjust as needed. The goal is to achieve a balance of salty, sour, sweet, and spicy flavors. Remember that the flavors will continue to develop as the curry sits, so it’s better to err on the side of under-seasoning initially.

7. **Stir in Thai Basil:** Just before serving, stir in the fresh Thai basil leaves. The basil will wilt quickly and release its aromatic oils, adding a final burst of flavor to the curry.

Step 3: Serve and Garnish

1. **Serve Hot:** Serve the Thai Monkfish Curry hot over cooked jasmine rice. The rice soaks up the delicious curry sauce perfectly.
2. **Garnish:** Garnish with chopped cilantro for a fresh and vibrant finish.

Tips for the Perfect Thai Monkfish Curry

* **Spice Level:** Adjust the amount of dried red chilies in the curry paste to control the spice level. For a milder curry, remove the seeds from the chilies before soaking them. For a spicier curry, use more chilies or add a pinch of cayenne pepper to the curry paste.
* **Fresh Ingredients:** Use the freshest ingredients possible for the best flavor. Fresh herbs, spices, and vegetables make a significant difference in the final result.
* **Don’t Burn the Curry Paste:** Be careful not to burn the curry paste when sautéing it. Burnt curry paste will have a bitter taste that can ruin the entire dish.
* **Adjust the Consistency:** If the curry is too thick, add a little more chicken or vegetable broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow the sauce to reduce.
* **Taste and Adjust:** Taste the curry frequently throughout the cooking process and adjust the seasonings as needed. The balance of flavors is key to a great Thai curry.
* **Kaffir Lime Leaves:** Kaffir lime leaves add a wonderful citrus aroma to the curry. If you can find them, they are a great addition. Be sure to bruise them before adding them to the curry to release their oils.
* **Coconut Milk:** Using full-fat coconut milk will result in a richer and creamier curry. You can use light coconut milk, but the flavor and texture will be slightly different.
* **Make Ahead:** The curry paste can be made ahead of time and stored in the refrigerator for up to a week. This is a great way to save time on a busy weeknight. The curry itself can also be made a day ahead of time and reheated. The flavors will actually meld together and improve overnight.
* **Substitutions:** If you can’t find monkfish, you can substitute other firm white fish such as cod, halibut, or sea bass. Chicken thighs can also be used as a substitute.
* **Vegetarian Option:** To make this curry vegetarian, substitute the monkfish with firm tofu or other vegetables such as broccoli, cauliflower, or zucchini. Omit the shrimp paste from the curry paste and use vegetable broth instead of chicken broth.

Variations on Thai Monkfish Curry

While this recipe provides a solid foundation, feel free to experiment with different ingredients and flavors to create your own unique version of Thai Monkfish Curry.

* **Add Different Vegetables:** Try adding other vegetables such as eggplant, green beans, snow peas, or mushrooms.
* **Use Different Curry Pastes:** Experiment with different types of Thai curry pastes, such as green curry paste or yellow curry paste. Each paste has a distinct flavor profile.
* **Add Pineapple:** For a sweet and tangy twist, add chunks of fresh pineapple to the curry.
* **Make it Creamier:** For an even creamier curry, stir in a tablespoon of coconut cream at the end of cooking.
* **Add Peanuts:** Sprinkle chopped peanuts on top of the curry for added texture and flavor.
* **Make it Spicier:** Add a finely chopped Thai chili pepper to the curry paste or sprinkle red pepper flakes on top of the finished dish.

Serving Suggestions

Thai Monkfish Curry is delicious served with a variety of accompaniments.

* **Jasmine Rice:** The classic choice for serving with Thai curry. Its slightly sweet aroma and fluffy texture complement the rich and flavorful sauce perfectly.
* **Brown Rice:** A healthier alternative to jasmine rice. Its nutty flavor and slightly chewy texture provide a nice contrast to the curry.
* **Quinoa:** A gluten-free option that is also high in protein and fiber.
* **Naan Bread:** Warm naan bread is perfect for scooping up the curry sauce.
* **Roti:** Another type of flatbread that is delicious with curry.
* **Cucumber Salad:** A refreshing cucumber salad can help to cool down the palate and balance the richness of the curry.
* **Spring Rolls:** Crispy spring rolls make a great appetizer to serve before the curry.

Storing and Reheating Thai Monkfish Curry

* **Storing:** Leftover Thai Monkfish Curry can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of water or broth if the curry has thickened too much during storage.

Nutritional Information (Approximate)

(Per serving, based on 6 servings)

* Calories: 450-550
* Fat: 30-40g
* Saturated Fat: 20-30g
* Cholesterol: 100-120mg
* Sodium: 800-1000mg
* Carbohydrates: 20-30g
* Fiber: 5-7g
* Protein: 30-40g

**Note:** Nutritional information is an estimate and may vary depending on the specific ingredients used.

Conclusion

This Thai Monkfish Curry recipe is a testament to the beauty and complexity of Thai cuisine. With its harmonious blend of flavors, textures, and aromas, it’s a dish that is sure to impress. While the initial preparation might seem a little involved, especially if you’re making the curry paste from scratch, the resulting flavor is well worth the effort. So, gather your ingredients, follow the steps, and embark on a culinary adventure that will transport you straight to the heart of Thailand. Enjoy!