THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- 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.
- Steam or microwave the baby spinach for 2 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.
GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.
HALIBUT GREEN CURRY
Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant and immunity help for us. Lutein is part of the carotenoid family (responsible for yellow, red and orange pigments in fruits and vegetables), but it cleverly hides behind the green mask of chlorophyll in kale, which is one of the only good food sources available. Lutein may also be good for eye health. It needs a little fat to be absorbed best by the body (that's no problem with this dish, as the coconut milk will do the trick).
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl.
- Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges.
- Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.
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.
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- In large, deep skillet, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.
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- Heat the oil in a large, deep skillet over medium-high heat. Add the shallots and green curry paste. Cook, stirring, until the shallots are soft, 2 to 3 minutes. Add the coconut milk and chicken broth and bring to a simmer.
- Stir in the corn and halibut. Cover and simmer over medium heat until the fish is opaque throughout, 6 to 8 minutes.
- Spoon the curry over the cooked rice in serving bowls and top with a squeeze of lime and the basil and jalapeño.
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