Halibut in Thai Curry Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Good Housekeeping April 2007. The curry can be adjusted according to taste, amount listed is mild to medium. A splash of fish sauce also adds authentic flavor. Ingredients:
1 (14 ounce) can light coconut milk |
1 teaspoon fresh ginger, peeled & grated |
1 teaspoon brown sugar |
1/2 teaspoon green curry paste or 1/2 teaspoon red curry paste or 1/2 teaspoon curry powder |
1 garlic clove, finely chopped |
1 1/2 lbs halibut, cut into 4 pieces |
2 scallions, chopped |
1/4 cup cilantro, firmly packed, chopped |
1 lime, cut into wedges |
2 cups cooked jasmine rice or 2 cups basmati rice |
Directions:
1. In nonstick 12 skillet, whisk coconut milk, ginger, brown sugar, curry paste, and garlic until blended.
2. Bring to a boil while stirring.
3. Reduce heat to medium low and simmer 5 minutes, stirring occasionally.
4. Add halibut pieces to skillet and cook 4-5 minutes on each side or until fish turns opaque in the center.
5. Transfer halibut to warm deep platter.
6. Remove skillet from heat.
7. Stir scallions and cilantro into sauce, pour sauce over halibut.
8. Serve halibut with lime wedges and rice.
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