Thai Style Halibut With Coconut Curry Broth Recipes

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THAI SHRIMP HALIBUT CURRY



Thai Shrimp Halibut Curry image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Sauté     Valentine's Day     Low Fat     Quick & Easy     Low Cal     New Year's Eve     Dinner     Lunch     Lunar New Year     Halibut     Shrimp     Curry     Anniversary     Healthy     Christmas Eve     Simmer     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into 1/2-to 3/4-inch dice
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
8 peeled deveined uncooked large shrimp (8 to 10 ounces)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil

Steps:

  • Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
  • Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.

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