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:

1. You’ll need a 10-inch, non-stick skillet with a lid for this recipe.
2. 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.
3. Add gingerroot, curry powder and coriander. Cook for 30 more seconds.
4. Add coconut milk, curry paste, brown sugar and lime juice.  Simmer, uncovered, for 5 minutes. Mixture will thicken slightly.
5. Stir in cilantro.
6. 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.
7. 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

www.janetandgreta.com