Green Curry With Halibut and Corn

green-curry-halibut-corn
Photo by Johnny Miller
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  • Serves 4
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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.

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 2 shallots, thinly sliced
  3. Check 3 tablespoons green curry paste
  4. Check 1 15-ounce can unsweetened coconut milk
  5. Check 3/4 cup low-sodium chicken broth
  6. Check 2 cups fresh or frozen corn kernels
  7. Check 1 1/2 pounds boneless, skinless halibut, cut into 1½-inch pieces
  8. Check Cooked rice and lime wedges, for serving
  9. Check 1 cup small basil leaves
  10. Check 1 jalapeño, thinly sliced

Directions

  1. 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.
  2. Stir in the corn and halibut. Cover and simmer over medium heat until the fish is opaque throughout, 6 to 8 minutes.
  3. Spoon the curry over the cooked rice in serving bowls and top with a squeeze of lime and the basil and jalapeño.