I love curry, halibut and coconut milk. Why not marry all these flavors together? I did not grow up eating this kind of food so it is a stretch for me to even attempt to do it the justice that Thai food deserves. But this is a winner!
2Add onions to a large/deep skillet and saute lightly in oil. I keep a bottle of Wolfgang Pucks Chili Oil on hand at all times. I use it for many things when I want to kick up the taste
3Add broth, coconut milk red curry and lime juice. Cook over med-high heat until bubbly and thoroughly incorporated.
4Add halibut pieces, cover with a lid and saute gently over medium heat (about 6-8 minutes or until fish is done).
5Remove fish to a serving dish/platter, add the spinach to the sauce and saute only until it is almost wilted.
6Add the cooked, sliced potatoes to the sauce and remove from heat. Let sit covered for 7 minutes to heat the potatoes. Pour sauce over fish and serve over brown rice. Garnish the whole affair with chopped cilantro.
7**In the interest of time, I used Seeds of Change already cooked brown rice (microwaveable). You can save yourself some serious change and make rice from scratch. That bag cost $6 compare that to unprepared rice! I won't do that again. White rice is also just as good--I just like the nutty flavor of brown.