Thai Monkfish Curry

Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 418 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 1 red bell pepper, chopped
• 2 tablespoons lime juice
• 1 tablespoon peanut oil
• 1 tablespoon fish sauce
• 2 tablespoons cilantro, chopped
• ½ sweet onion, finely chopped
• 3 tablespoons red Thai curry paste
• 12 ounces monkfish, cut into cubes

Recipe Instructions

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.