Ingredients

• 1 tablespoon peanut oil
• 0.5 sweets onion , finely chopped
• 1 red bell pepper , chopped
• 3 tablespoons red Thai curry paste
• 1 , 14 ounce
• 12 ounces monkfish , cut into cubes
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 tablespoons cilantro , chopped

Instructions

1. 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. 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.

Nutrition per serving