Let me just say, this curry is GOOD! It’s so easy to make too! I found this recipe at Epicurious and I just knew I was going to have to give it a try, everything about it sounded delicious.
The recipe did not disappoint, it was excellent. It wasn’t too spicy, although if you like it on the spicy side, just add more curry paste. The coconut milk made it super creamy and the fish and shrimp were tender and delicious. If you’re not crazy about fish, you could totally substitute chicken. I would just saute chunks of chicken breast along with the shallots and peppers.
This will definitely be showing up on my dinner table again. Oh, and did I mention it’s great warmed up the next day for lunch? YUM!
Thai Shrimp Halibut Curry
- 2 limes
- 1 tbsp vegetable oil
- 2 large shallots, chopped
- 1 red bell pepper, choipped
- 1 1/2 tbsp fresh ginger, minced
- 2 1/2 tsp Thai red curry paste
- 1 – 14 oz can lite unsweetened coconut milk
- 1 tbsp fish sauce
- 1 lb halibut fillets, cut into chunks
- 8 large shrimp, peeled and deveined
- salt and pepper
- 1/3 cup fresh cilantro, chopped
- 1/3 cup fresh basil, chopped
- hot, cooked rice
Zest and juice one of the limes. Cut second lime into wedges.
Heat oil in a large skillet over medium high heat. Add shallots, red pepper and ginger, saute until shallots and peppers are tender, about 5 minutes.
Stir in curry paste, coconut milk, fish sauce, lime zest and lime juice.
Reduce heat and simmer, stirring often, for about 5 minutes.
Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Continue simmering until fish and shrimp are opaque in the center, about 5-6 minutes.
Season to taste with salt and pepper. Stir in cilantro and basil.
Serve over cooked rice with lime wedges.
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