Halibut W/ Coconut and Green Curry
By: Chris Paulk
Published: Sunday, October 10, 2010 - 1:39pm

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

1 Cube the fish into 1 inch cubes. Set aside. 2 In a medium saucepan, combine the coconut milk, stock, basil, sugar, soy sauce, and green curry paste. 3 Bring to a low boil and turn down to simmer. 4 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. 5 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. 6 Remove them from the pan and set aside. 7 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. 8 Add the vegetables back into the pan and cook for about 1 minute. 9 Add the sriracha, lime zest and lime juice to the coconut mixture, stir and remove from heat. 10 Spoon the fish & vegetables into a large soup bowl. (You can spoon them on top of rice or noodles if you like). 11 Pour the coconut-curry sauce over the vegetables, garnish with the cilantro and serve hot.

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.