Thai Monkfish Curry

Do not underestimate how a simple recipe can create a fragrant, warming and delicious curry-tinged soup. This recipe can be made with any firm white fish, and is lovely served over rice.

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1 tablespoon peanut oil

1/2 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

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.

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