THAI SHRIMP HALIBUT CURRY
Provided by Bon Appétit Test Kitchen
Categories Fish Sauté Valentine's Day Low Fat Quick & Easy Low Cal New Year's Eve Dinner Lunch Lunar New Year Halibut Shrimp Curry Anniversary Healthy Christmas Eve Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
- Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
THAI SHRIMP-HALIBUT CURRY
Recipe by the Bon Appétit Test Kitchen. April 2011 Bon Appetit. Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most supermarkets. Serve this curry over steamed jasmine rice. Read More http://www.bonappetit.com/recipes/quick-recipes/2011/04/thai_shrimp_halibut_curry#ixzz1cC05pzwj
Provided by Queen Dana
Categories Thai
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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 wedges.
- 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. Stir in curry paste, coconut milk, fish sauce, 11/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
Nutrition Facts : Calories 465.7, Fat 27.4, SaturatedFat 19.7, Cholesterol 161.4, Sodium 885.1, Carbohydrate 18.6, Fiber 2.4, Sugar 2.8, Protein 40
THAI COCONUT CURRY HALIBUT WITH FRESH SAUTEED SPINACH RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium heat. Use tongs to toss the spinach. Once warm, add in the spinach and allow to begin to "wilt" (the spinach pile will begin to reduce). Once it starts to wilt season with a pinch of kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside. Note: I prefer to to make the spinach in a separate cast iron skillet, and the fish in another skillet. I don't mind cleaning two skillets, and I am better able to keep everything hot and ready to serve at the same time. Wipe the skillet out with a paper towel (if using one skillet) and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes. Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the can of lite coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half. Note: If using the fresh lemon grass, cut off the root end and trim off the tips. Using the blunt end of a knife, "bruise" the lemon grass by pounding it a bit. Set into the broth to infuse with it's delicious lemony fragrance. Season the fish fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless fish fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7 to 8 minutes or until the fish is opaque and flakes easily with a fork. Remove the lemongrass, with tongs and toss. Meanwhile combine the chopped cilantro, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing. Divide the spinach among four shallow bowls, top with the fillets. Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach. Serve with cooked Jasmine Rice.
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- Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the spinach to the pan and season it generously with salt and pepper. Toss the spinach in the olive oil until the spinach just begins to wilt down. Remove the spinach to a bowl and set aside. Wipe out the moisture from the pan and return the skillet to the heat.
- Add the other tablespoon of olive oil to the pan. Saute the shallots in the oil for 2-3 minutes until tender and fragrant. Add the curry paste, followed by the chicken broth, coconut milk, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed.
- Season the halibut fillets lightly with salt. Place the halibut fillets into the broth, spooning some of the broth over the top. Cover the pan and allow the fillets to poach about 5 minutes (depending on the thickness of your fillets), or until cooked to medium rare to medium, being very careful not to overcook (halibut dries out quickly and we want to avoid that).
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