6 medium carrots, peeled
1 red chilli, finely chopped
1 small bunch coriander, finely chopped
1 stick lemongrass, thinly sliced
2 limes, 1 juice only, 1 sliced in half, to serve
200ml/7fl oz coconut milk
3 tbsp peanut butter
1 tsp caster sugar
1 tbsp medium curry powder
1 tsp runny honey
2 tbsp olive oil
30g/1oz roasted peanuts, roughly chopped
1 tbsp dark soy sauce
1 tbsp white wine vinegar
30g/1oz unsalted butter
2 x 180g/6oz pieces monkfish loin, trimmed