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Monkfish Coconut Red Curry
- 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
- Thaw monkfish filet in the fridge about 16-24 hours before using.
- Heat oil in a large, straight-side skillet over medium heat until it starts to shimmer in pan.
- Add onion, bell pepper, ginger, and cilantro stems to oil and season with salt. Cook, stirring occasionally, until vegetables are tender and start to brown in places, about 12-14 minutes.
- Add curry and cook briefly until fragrant, about 1 minute.
- Add white-wine vinegar, bring to boil.
- Add coconut milk and water and bring to a simmer.
- Cut monkfish filets into ½ inch thick pieces and season with salt and pepper
- Stir fish pieces into skillet, reduce heat to medium low.
- Once the fish is added and the heat reduced, cook at a bare simmer, stirring gently, for about 4-5 minutes until the fish is cooked through but not falling apart.
- Ladle into bowls over rice (optional) and top with cilantro leaves and chiles.
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