Ingredients
3
3 servings
- •1 tablespoon peanut oil
- •0.5 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
- 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.
- 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.
Nutritional Facts
Per 3 servings
- Calories: 418
- Carbohydrate: 11g
- Fat: 34g
- Fiber: 3g
- Protein: 20g
- Sugar: 4g
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