1 tablespoon peanut oil
1/2 sweet onion, finely chopped
1 red bell pepper, chopped
3 tablespoons red Thai curry paste
1 440 ml can coconut milk
375g Monkfish, cut into cubes
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons coriander chopped


1. Heat peanut oil in a large sauce pan over medium heat
2. Stir in onion cook until softened and translucent, 3 to 5 minutes
3. Add bell pepper, continue to cook 3 to 5 more minutes, until softened
4. Stir in curry paste cook 1 minute. Pour in coconut milk slowly bring to a simmer
5. Once coconut milk simmers stir in cubed Monkfish simmer 7-10 minutes 
6. Stir in fish sauce, lime juice, and coriander before serving


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