Thai Monkfish Curry

by All Recipes 

Ingredients

• 1 tablespoon peanut oil

• ½ sweet onion, finely chopped

• 1 red bell pepper, chopped

• 3 tablespoons red Thai curry paste

• 1 (14 ounce) can coconut milk

• 12 ounces monkfish, cut into cubes

• 1 tablespoon fish sauce

• 2 tablespoons lime juice

• 2 tablespoons cilantro, chopped

Instructions

1. Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.

2. Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.