Halibut in Red Curry Coconut Milk
By
Sherry Blizzard
@akflurry
4
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!
Ingredients
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1 lbhalibut, skinned and cut into 2" chunks
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6green onions, sliced thin (some of the green tops too)
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1 cchicken broth
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13 1/2 ozcoconut milk, unsweetened
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3 Tbspred curry paste (more if you like it really spicy)
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2 Tbsplime juice
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6 cfresh spinach or a mix of spinach, kale and collards
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1 largepotato, baked (skin on) and sliced 1/2" thick circles
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1 cbrown rice, cooked
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GARNISH:
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1/4 ccilantro, chopped
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·salt and pepper to taste
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2 Tbspchili oil (wolfgang puck's recipe)
How to Make Halibut in Red Curry Coconut Milk
- This is what you will need.
- Add 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
- Add broth, coconut milk red curry and lime juice. Cook over med-high heat until bubbly and thoroughly incorporated.
- Add halibut pieces, cover with a lid and saute gently over medium heat (about 6-8 minutes or until fish is done).
- Remove fish to a serving dish/platter, add the spinach to the sauce and saute only until it is almost wilted.
- Add 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.
- **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.
