mussels, prawns and halibut in coconut curry sauce
To serve, you will need cooked Jasmine rice and lime wedges.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 cups canned coconut milk
- 1/4 cup vegetable oil
- 2 tablespoons red curry paste (more or less, to taste)
- 1 1/2 tablespoons thai fish sauce
- 1 teaspoon packed dark brown sugar
- 1/2 teaspoon salt
- 1 stalk lemongrass, white part only, cut in half lengthwise
- 2 teaspoons fresh lime juice
- 1 pound fresh mussels, scrubbed and debearded
- 8 ounces fresh tiger prawns, peeled and deveined
- 1 1/2 pounds fresh halibut fillets, skin removed and cut into half lengthwise and then into thirds
- 10 sprigs fresh cilantro (leaves only)
- 10 - fresh basil leaves, chopped (thai basil is best)
How To Make mussels, prawns and halibut in coconut curry sauce
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Step 1Skim 1/4 cup of the thick cream from the top of the coconut milk and set remaining milk aside.
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Step 2Warm oil and 1/4 cup coconut cream in a 10-inch cast iron skillet over medium heat until simmering. Add curry paste, increase heat to medium-high and stir-fry until oil separates and paste is slightly browned. Lower heat to mudium and stir in fish sauce, brown sugar and salt. Add reserved coconut milk, lemongrass and lime juice. Bring to a boil, stirring occasionally.
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Step 3Add mussels and prawns and cook 3 to 4 minutes. Then add halibut and continue cooking until the mussels open, the prawns turn pink and halibut is white throughout, about 5 minutes.
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Step 4Remove lemongrass. Scatter the cilantro and basil over the top. Serve in individula bowls over cooked Jasmine rice, with lime wedges on the side.
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