Halibut and Bok Choy in Green Curry-Coconut Broth

It can be tempting to skip over a recipe when the ingredients stray from your pantry staples, but resist the urge—you don’t want to miss this delicious curry. The green sauce is a little bit creamy, a little bit tangy, and oh so flavorful. Plus, thanks to the coconut milk, it’s not too spicy for the kids. Don’t love halibut? Swap the white fish for shrimp instead. Or, skip the seafood altogether and try this recipe with diced chicken. No matter what protein you choose, complete the meal by serving the curry with a side of rice or a heap of rice noodles.

halibut-bok-choy-green-curry-coconut-broth
Photo by Gentl & Hyers
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 495 calories
    • Fat 31 g
    • Sat Fat 27 g
    • Cholesterol 69 mg
    • Sodium 1424 mg
    • Protein 32 g
    • Carbohydrate 14 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 108 mg
It can be tempting to skip over a recipe when the ingredients stray from your pantry staples, but resist the urge—you don’t want to miss this delicious curry. The green sauce is a little bit creamy, a little bit tangy, and oh so flavorful. Plus, thanks to the coconut milk, it’s not too spicy for the kids. Don’t love halibut? Swap the white fish for shrimp instead. Or, skip the seafood altogether and try this recipe with diced chicken. No matter what protein you choose, complete the meal by serving the curry with a side of rice or a heap of rice noodles.

Ingredients

  1. Check 2 (14-oz.) cans coconut milk
  2. Check cups reduced-sodium chicken broth
  3. Check ¼ cup green curry paste
  4. Check tablespoons fresh lime juice
  5. Check 2 teaspoons finely chopped fresh ginger
  6. Check ½ teaspoon kosher salt
  7. Check 4 heads baby bok choy, each cut into 4 pieces
  8. Check 1 cup chopped red bell pepper
  9. Check 4 (5-oz.) boneless, skin­less halibut fillets
  10. Check ¼ cup torn fresh 
basil leaves
  11. Check lime wedges, 
for serving

Directions

  1. Whisk together the coconut milk, broth, green curry paste, lime juice, ginger, and salt in a large pot. Bring to a boil over medium-high, stirring occasionally. Reduce heat and simmer 10 minutes.
  2. Add the bok choy and bell pepper; cook until just tender, about 5 minutes. Add the fillets and cover. Simmer until the fish is opaque, 6 to 8 minutes. Sprinkle with the basil and serve with lime wedges.