Thai Monkfish Curry

Ingredients and Weight:

• Monkfish fillet: 1.5 lbs, cut into chunks
• Green curry paste: 1/4 cup
• Coconut milk: 1 can (13.5 oz)
• Bamboo shoots, canned: 1 cup
• Snow peas, trimmed: 1 cup
• Red bell pepper, diced: 1/2 cup
• Cilantro, chopped: 1/4 cup
• Kaffir lime leaves, shredded: 2 tbsp (optional)
• Fish sauce: 2 tbsp
• Brown sugar: 1 tbsp
• Lime, juiced: 1/2

Preparation Time:

• 15 minutes

Cooking Time:

• 15-20 minutes

Difficulty Level:

• 2/5

Preparation Method Steps:

1. Heat a large pot or wok over medium heat. Add green curry paste and sauté for 1 minute.
2. Stir in half of the coconut milk and bring to a simmer.
3. Add monkfish chunks and simmer for 5-7 minutes, or until cooked through.
4. Add remaining coconut milk, bamboo shoots, snow peas, red bell pepper, cilantro, kaffir lime leaves (if using), fish sauce, brown sugar, and lime juice.
5. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes, or until vegetables are tender.
6. Garnish with additional cilantro and lime wedges.

Nutritional Information:

• Calories: 250 per serving
• Fat: 12g
• Protein: 20g
• Carbohydrates: 25g

Dish Characteristics:

• Creamy and aromatic
• Spicy and savory with a hint of sweetness
• Colorful and visually appealing

User Comments:

• "This dish is a perfect blend of Thai flavors and American taste buds."
• "The monkfish is cooked to perfection and the curry is rich and flavorful."
• "I love the combination of vegetables in this dish, especially the bamboo shoots and snow peas."
• "This is a great dish for a dinner party or special occasion."
• "The curry is not too spicy, making it accessible to a wide range of tastes."

Special Precautions and Tips:

• Wear gloves when handling green curry paste as it can be irritating to the skin.
• If you can't find kaffir lime leaves, you can substitute lime zest or lemongrass.
• Add more fish sauce or lime juice to taste, depending on your preferred level of saltiness and acidity.