Home Mains Creamy Monkfish and Potato Coconut Curry
A bowl of creamy monkfish and potato curry, featuring tender chunks of fish and potatoes in a rich, golden sauce, garnished with fresh cilantro leaves and a lime wedge on the side for added brightness. The dish is vibrant and inviting, showcasing a delicious blend of textures and flavors.
1 hour Easy

Creamy Monkfish and Potato Coconut Curry

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Creamy Monkfish and Potato Coconut Curry is a hearty dish with richness, earthiness, and subtle spice. It combines tender chunks of monkfish, soft potatoes, aromatic vegetables, and creamy coconut milk, creating a satisfying and vibrant curry. This dish is perfect for those who enjoy fusion flavors, combining Asian-inspired ingredients like curry paste and coconut milk with fresh seafood and root vegetables.

Monkfish, known for its firm, meaty texture, and mild flavor, is ideal for curries as it holds up well during cooking without falling apart. Often called the “poor man’s lobster” due to its similar texture, monkfish readily absorbs the flavors from the curry while maintaining its bite. This makes it an excellent match for the spicy, sweet, and creamy broth that defines the dish.


What is Monkfish?

Raw monkfish fillets on a clean white background, showcasing their firm, white flesh with a slightly translucent appearance.

Monkfish is a unique and highly sought-after seafood known for its distinctive appearance and delicious taste. It is a type of fish that inhabits the North Atlantic Ocean and is characterized by its large, flat body, wide mouth, and sharp teeth. Monkfish has a mild, sweet flavor and a firm, meaty texture, making it a versatile ingredient in various seafood dishes and a popular choice for culinary enthusiasts seeking a delectable and hearty seafood option.

Monkfish is often referred to as the “poor man’s lobster” due to its unique texture and taste, which closely resemble that of lobster, yet it comes at a more affordable price point.


The curry is anchored by yellow potatoes, which lend heartiness and soak up the aromatic broth. These potatoes add a comforting, starchy element that complements the coconut milk’s sweetness and the curry paste’s warmth. Alongside the potatoes, carrots, onions, and red bell peppers provide sweetness and freshness, contributing texture and color to the dish.

The combination of curry paste and curry powder creates a complex spice base, balancing heat and depth with layers of flavor. The coconut milk rounds out the dish, giving it a luxurious texture and mellowing the spice for a creamy, velvety consistency. Adding soy sauce and brown sugar enhances the broth with a sweet-savory umami profile, making each bite both indulgent and balanced.


SUGGESTED RECIPE: Crispy Fried Monkfish with Sweet Chili Vinaigrette Salad

A vibrant dish featuring golden, crispy monkfish pieces on a fresh salad of chopped romaine, julienned carrot, thinly sliced red onion, and basil, all drizzled with a sweet chili vinaigrette and garnished with sesame seeds.

A finishing touch of fresh lime juice elevates the dish with brightness, cutting through the richness of the coconut milk and adding a refreshing tang. This citrusy element ties the flavors together, bringing balance and ensuring the curry feels light despite its creamy base.

The cilantro garnish adds a fresh herbal note while enhancing the dish’s presentation with a pop of green color. This curry’s versatility makes it perfect for a weeknight dinner or a special meal, especially when served with jasmine rice or naan bread, which helps soak up the flavorful sauce.

Creamy Monkfish and Potato Coconut Curry offers a fusion of flavors that reflect Thai and Indian culinary influences while also taking advantage of local, fresh seafood. It’s a well-rounded dish that highlights the interplay of creamy, spicy, and citrusy flavors, making it a delightful choice for those seeking comfort food with a twist.

Creamy Monkfish and Potato Coconut Curry

5.0 from 1 vote
Course: MainsCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Creamy Monkfish and Potato Coconut Curry is a comforting and flavorful seafood stew featuring tender monkfish, diced potatoes, and a fragrant red curry sauce, offering a delightful blend of earthy richness and oceanic delight in every spoonful.

Ingredients

  • 1 pound monkfish fillets, cut into bite sized pieces

  • 3 large yellow potatoes, peeled and diced

  • 1 medium onion, finely chopped

  • 1 medium red bell pepper, thinly sliced

  • 1 large carrot, thinly sliced

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, grated

  • 3 tablespoons curry paste

  • 1 tablespoon curry powder

  • 3 cups vegetable broth

  • 2 cups coconut milk

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 2 tablespoons brown sugar

  • 1 lime, juiced

  • for garnish, chopped cilantro

Directions

  • Prepare the Vegetables:
    Heat 2 tablespoons of vegetable oil in a large pan or Dutch oven over medium heat. Sauté the carrot and red bell pepper until soft, 3-4 minutes. Stir in the onions, garlic, and ginger and cook for 2-3 minutes until fragrant.
  • Build the Curry Base:
    Add the curry paste and curry powder. Stir and cook for 1 minute to release their aromas. Pour in the vegetable broth and bring the mixture to a simmer.
  • Add Potatoes and Cook:
    Add the diced potatoes to the mixture and simmer for 30 minutes until they are fork-tender.
  • Add Coconut Milk and Seasonings:
    Stir in the coconut milk, soy sauce, and brown sugar. Simmer for another 5 minutes to combine the flavors.
  • Cook the Monkfish:
    Gently add the monkfish pieces to the simmering curry. Cook for 7-8 minutes until the fish is opaque and flaky.
  • Finish and Serve:
    Remove from heat and stir in freshly squeezed lime juice. Spoon the curry into bowls and garnish with fresh cilantro. Serve with a lime wedge for a burst of freshness.

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