Photo: Thai-Style Halibut with Coconut-Curry Broth Recipe
Ingredients
- 2 teaspoons vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
- 2 cups low-sodium chicken broth
- 1/2 cup light coconut milk
- 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
- 4 (6-ounce) pieces halibut fillet, skin removed
- Steamed spinach**
- 1/2 cup coarsely chopped fresh cilantro leaves
- 2 scallions, green part only, thinly sliced
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- 2 cups cooked brown rice, for serving
Directions
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
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By laceylangguth_5...
Mountain View, CA
on January 30, 2012
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Made it with chicken thighs instead of halibut - I would have liked stronger flavors (used powder instead of paste, but it was easy and I'll make it again.
By i4murphy
Libertyville, IL
on January 28, 2012
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This was wonderful. I made it as written (usually do on the first go, but served it up a bit differently. I put a serving of forbidden rice in the bottom of the bowls, followed by the spinach and topped with the fish. I then poured the broth over the dish. The rice, spinach, and broth combination was sublime. Definitely a keeper! (I might up the heat quotient next time, but that's personal preference.
By LNZ81986
Round Lake Beac...
on January 15, 2012
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Mmmmm Mmmm Mmm!!!!!! My husband and I LOVE this recipe. We use tilapia instead of halibut to keep cost down and it is equally delicious. We also add brown rice and steamed broccoli to give it more bulk. However, I do notice a huge difference in the flavor of the dish when using the paste vs. powder. The first time I made it, I used powder and it just didn't have quite enough flavor. But the second time we used the paste and it gives this dish that beautiful red color and a bold flavor.
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