Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.02 Kcal (846 kJ) | ||
| Calories from fat | 100.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 17% | |
|---|---|---|---|
| Cholesterol | 28.33mg | 9% | |
| Sodium | 718.09mg | 30% | |
| Potassium | 617.41mg | 13% | |
| Total Carbs | 8.91g | 3% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 17.21g | 34% | |
| Vitamin C | 47.3mg | 79% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17mg | 95% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.76 Kcal (321 kJ) | ||
| Calories from fat | 38.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 17% | |
|---|---|---|---|
| Cholesterol | 10.77mg | 9% | |
| Sodium | 272.85mg | 30% | |
| Potassium | 234.59mg | 13% | |
| Total Carbs | 3.39g | 3% | |
| Sugars | 1.94g | 20% | |
| Dietary Fiber | 0.7g | 7% | |
| Protein | 6.54g | 34% | |
| Vitamin C | 18mg | 79% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 6.5mg | 95% | |
| Calcium | 15.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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