Thai red curry paste and coconut milk make any fish taste delicious, and this curry dish is so quick to whip up.
Hurry Curry: Thai-style coconut and red curry halibut
Ingredients:
- 2 tsp coconut oil or olive oil
- ½ cup finely minced shallots or red onions
- 2 tsp grated gingerroot
- 1 tsp curry powder
- ½ tsp ground coriander
- 1 cup light coconut milk
- 1 tbsp Thai red curry paste (see tip below)
- 1 tbsp brown sugar
- 1 tbsp freshly squeezed lime juice
- 1 tbsp minced fresh cilantro or basil
- 4 halibut fillets, about 6 oz each (or other firm white fish)
Method:
- You’ll need a 10-inch, non-stick skillet with a lid for this recipe.
- Heat oil in skillet over medium heat. Add shallots. Cook and stir until shallots are tender, about 3 minutes. Be careful not to burn them.
- Add gingerroot, curry powder and coriander. Cook for 30 more seconds.
- Add coconut milk, curry paste, brown sugar and lime juice. Simmer, uncovered, for 5 minutes. Mixture will thicken slightly.
- Stir in cilantro.
- Add halibut fillets to sauce in skillet. Spoon sauce over fish. Reduce heat to medium-low. Cover and cook for about 7 minutes, or until fish is cooked through and flakes easily with a fork.
- Serve fish with hot curry sauce spooned over top.
Makes 4 servings
Tip: Red curry paste is an important ingredient in Thai cooking. It’s a mixture of ground red chili peppers, garlic, lemongrass, coriander, kaffir lime leaves and other aromatic, super-flavorful herbs and spices.
Courtesy Janet and Greta Podleski