Ingredients
- 1lb monkfish filet
- 1 Tbsp vegetable oil
- 1 onion, halved and thinly slices (about 1 cup)
- 1 red bell peppers, stems, ribs and seeds removed, cut into slices
- 1 Tbsp fresh ginger, minced or grated
- 2 Tbsp chopped cilantro stems, plus leaves for serving
- Salt and pepper
- 2 Tbsp red curry paste
- 2 Tbsp white-wine vinegar
- 1 can coconut milk
- 8oz water
- Cooked rice, for serving
- 1 serrano or other preferred chile, thinly sliced, for serving