The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-style red monkfish curry
Put the wow into weeknights with chunks of delectable monkfish sizzled with onions, peppers, baby corn and our special red Thai and ginger and garlic pastes. A quick simmer with sugar snaps in fish sauce and stock and you're ready for a final flourish – silky yogurt, coriander, lime juice and a mound of fluffy rice.
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 140g basmati rice
- 1 onion
- 1 pepper
- 80g baby corn
- 200g diced monkfish (Fish, Crustaceans, Molluscs) (monk fillet pieces)
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 80g sugar snap peas
- 1 handful of fresh coriander
- 1 unwaxed lime
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 427
Protein: 28g
Carbs: 78g
Fat: 2.0g
Ingredients
- 280g basmati rice
- 2 onion
- 2 pepper
- 160g baby corn
- 400g diced monkfish (Fish, Crustaceans, Molluscs) (monk fillet pieces)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 200g sugar snap peas
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lime
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
Nutritional Information
Calories: 427
Protein: 28g
Carbs: 78g
Fat: 1.9g
Thai-style red monkfish curry
Put the wow into weeknights with chunks of delectable monkfish sizzled with onions, peppers, baby corn and our special red Thai and ginger and garlic pastes. A quick simmer with sugar snaps in fish sauce and stock and you're ready for a final flourish – silky yogurt, coriander, lime juice and a mound of fluffy rice.
Cook time:
35 mins
Cuisine:
Thai
Food group:
Fish
Allergens: Fish, Celery, Milk
Cooking Instructions
Before you start
- 1x large non-stick saucepan
- 1x saucepan
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Prep & soften your veg
- Meanwhile, peel and finely dice the onions, then deseed the peppers and dice into 2cm squares. Halve the baby corn diagonally.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and baby corn for 5-7 mins.
Spice & sizzle the monkfish
- On a separate board, cut the monkfish chunks in half.
- Add the monkfish to the frying pan, squeeze in both pastes, stir well and cook for 2 mins.
Things get saucy!
- Crumble in the stock, pour in 200ml water (300ml for 4 portions) and sprinkle in the fish sauce.
- Add the sugar snaps, and simmer for 6-8 mins until the monkfish is cooked through and opaque.
Finish & serve
- Take the pan off the heat and leave to cool a little. Finely chop the coriander.
- Stir the yogurt and three-quarters of the coriander into the curry, then squeeze in the lime juice (to taste). Sprinkle over the remaining coriander and serve with the rice.