Halibut W/ Coconut and Green Curry

Photo: Chris Paulk

Ingredients

2 3-4 ounces FISH FILETS (BONED& SKINNED)

1 13-14 OZ CAN COCONUT MILK

cup VEGETABLE STOCK

1/4 cup FRESH BASIL- CHOPPED

2 tablespoons BROWN SUGAR

1 tablespoon SOY SAUCE

3 tablespoons GREEN CURRY PASTE

1 tablespoon SRIRACHA OR SAMBAL

1 teaspoon LIME ZEST

1 teaspoon LIME JUICE

1 EACH SLICED RED BELL PEPPER, SHALLOT,& 4 LARGE SHITAKE MUSHROOMS SLICED

2 CILANTRO SPRIGS FOR GARNISH

OLIVE OIL

SALT& PEPPER TO TASTE

Preparation

Cube the fish into 1 inch cubes. Set aside.

In a medium saucepan, combine the coconut milk, stock, basil, sugar, soy sauce, and green curry paste.

Bring to a low boil and turn down to simmer.

In a skillet, add about a TBSP of olive oil, the mushrooms and shallots. Cook on medium high for 2-3 minutes, until the shallots soften.

Add the pepper, carrot and broccoli and cook for 4-5 minutes until the vegetables turn bright in color- but are still a bit crisp.

Remove them from the pan and set aside.

Add the fish to the pan, turn the heat to high and cook the fish, turning the cubes for about 2 minutes or until cooked.

Add the vegetables back into the pan and cook for about 1 minute.

Add the sriracha, lime zest and lime juice to the coconut mixture, stir and remove from heat.

Spoon the fish & vegetables into a large soup bowl. (You can spoon them on top of rice or noodles if you like).

Pour the coconut-curry sauce over the vegetables, garnish with the cilantro and serve hot.

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About

I love coconut and green curry. It’s so fragrant and delicious that I could eat it every day. The sauce is easy to make, and it goes nicely served with a firm white fish or even chicken. I used halibut here, but mahi mahi is a great substitute. Don’t like fish? Try this recipe with chicken or tofu. You can serve this plain or over rice or noodles.