Thai-Style Halibut in a Coconut-Curry Sauce
The sauce is great for flavoring cooked white Jasmine rice, too.
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- 5 cups
- baby spinach, rinsed and dried
- water (enough to steam or microwave the spinach)
- 2 tsp
- vegetable oil
- 4 medium
- shallots, finely chopped (about 3/4 cup)
- 3 clove
- garlic, minced
- 1 tsp
- ground ginger
- 1 1/2 Tbsp
- red curry paste (or 1 tablespoon curry powder)
- 1/2 c
- chicken broth
- 1 (13-oz) can(s)
- coconut milk
- 1 Tbsp
- brown sugar
- 4 (6-oz)
- halibut fillets, skin removed
- 1/2 tsp
- salt, or to taste
- 1/2 c
- fresh cilantro leaves, coarsely chopped
- scallions, thinly sliced
- 2 Tbsp
- fresh lime juice
- black pepper, to taste
- 2 c
- cooked jasmine rice (for serving)
- 1 large
- lime, quartered (for lime wedge garnish) - optional
1Steam or microwave 5 cups of washed baby spinach for 2 minutes; set aside.
2In a large sauté pan, heat the oil over moderate heat. Add the shallots, garlic and ginger, and cook, stirring occasionally, until beginning to brown, about 3 or 4 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, and brown sugar, and simmer 5 minutes or until sauce is slightly thickened.
3Season the halibut with 1/2 teaspoon salt. Arrange the fish in the sauté pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
4Arrange steamed spinach among 4 serving plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season (to taste) with salt and pepper. Ladle the sauce over the fish, garnish with lime wedges if desered, and serve immediately with cooked jasmine rice.