Thai Monkfish Curry


  • 1 tablespoon peanut oil
  • ½sweet onion, finely chopped
  • 1red 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
  • Directions

  • Step 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.


  • Step 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.

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