Thai-Style Halibut With Coconut-Curry Broth
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
45
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Lime Juice (fresh)2 tsps
Vegetable Oil2.5 tsps
Red Curry Paste (*)2 cups
Chicken Broth (low-sodium)Directions:
1
Watch how to make this recipe
2
In a large saute pan, heat the oil over moderate heat
3
Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes
4
Add the curry paste and cook, stirring, until fragrant, about 30 seconds
5
Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes
6
Season the halibut with 1/4 teaspoon salt
7
Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce
8
Cover and cook until the fish flakes easily with a fork, about 7 minutes
9
Arrange a pile of steamed spinach in the bottom of 4 soup plates
10
Top with the fish fillets
11
Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper
12
Ladle the sauce over the fish and serve with rice