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.
ENJOY!
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Hi Lisa. My sister thinks she doesn’t like coconut milk. Does the flavor meld enough with the other ingredients so that she would isolate the taste, or could I substitute canned evaporated milk in this recipe? This looks so good.
Hi Ruth – If you’re sister doesn’t like coconut milk, she probably would know that it’s in there. I really like coconut milk, so I think the recipe might be a little flat without it, but you could definitely try subbing evaporated milk. I think texture-wise it would work just as well, but the flavor might not be as complex as it is with the coconut milk. I hope this helps you out!
Thank you for that advice. I might try to at the coconut stage put some in another pot with some evaporated milk, and continue the other with some coconut milk. I have to do that with quite few recipes, including oriental. My brother doesn’t like the veggies, so we combine those after he gets his serving.
About how many servings does this recipe make? Thanks!
I makes about 4 servings, Casey.