Wednesday, March 22, 2017

Thai Shrimp Halibut Curry

Don't you hate it when you open up your big bag of frozen halibut from Costco and realize that oops there's only one piece left in there? Well, when that happens you need to find a recipe that stretches one piece of fish and nothing does that better than curry!

1 piece of halibut cut in bite size chunks
10 shrimp
1 can unsweetened coconut milk
2 limes
1 red pepper, diced
1 cup chopped shallots
1 T fish sauce
2 1/2 t Thai red curry paste
vegetable oil
1/3 cup chopped cilantro

Finely grate enough peel from the limes to make 1 1/2 t. Squeeze enough juice to have 2 T. Cut the rest to have wedges for serving.

Heat vegetable oil in large saucepan. Add shallots and red pepper and cook 5 minutes. Stir in curry paste, coconut milk, lime peel, lime juice and fish sauce. Simmer gently stirring often for 5 minutes. Sprinkle fish and shrimp with salt and pepper and add to curry. Return to gentle simmer and cook until fish is opaque--5 or 6 minutes. Season to taste with salt and pepper. Stir in cilantro and serve  over brown basmati rice.

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