Thai Shrimp-Halibut Curry
By BonAppetite
Makes 4 servings
Ingredients
1. Finely grate enough peel from 2 limes to measure 11/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into
2. Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sauté until shallots are tender and peppers soften, about 5 minutes.
3. Stir in curry paste, coconut milk, fish sauce, 11/2 teaspoons lime peel, and 2 tablespoons lime juice.
4. Simmer gently, stirring often, about 5 minutes.
5. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce.
6. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes.
7. Season to taste with salt and pepper.
8. Gently stir in cilantro and basil; serve with lime wedges.
I've made this several times now and love it so much, I wound up eating the leftovers the next day - for breakfast! The contrast between the sweet coconut milk, tart limes and hot curry is divine.
Makes 4 servings
Ingredients- 3 large limes
- 1 tablespoon vegetable oil
- 1 cup chopped shallots
- 1 large red bell pepper, cut into 1/2- to 3/4-inch dice
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
- 8 peeled deveined uncooked large shrimp (8 to 10 ounces)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh basil
1. Finely grate enough peel from 2 limes to measure 11/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into
2. Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sauté until shallots are tender and peppers soften, about 5 minutes.
3. Stir in curry paste, coconut milk, fish sauce, 11/2 teaspoons lime peel, and 2 tablespoons lime juice.
4. Simmer gently, stirring often, about 5 minutes.
5. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce.
6. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes.
7. Season to taste with salt and pepper.
8. Gently stir in cilantro and basil; serve with lime wedges.
I've made this several times now and love it so much, I wound up eating the leftovers the next day - for breakfast! The contrast between the sweet coconut milk, tart limes and hot curry is divine.
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