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Fish, Indian | |
| 1 tablespoon peanut oil1/2 sweet onion, finely chopped1 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 cashews/peanuts (optional) | |
| 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 nuts (if using), 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. | |
Unrated | |
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