Green Curry With Halibut and Corn

Green Curry with Halibut and Corn
Photo: Johnny Miller
Hands On Time:
20 mins
Total Time:
30 mins
4 serves


  • 2 tablespoons canola oil

  • 2 shallots, thinly sliced

  • 3 tablespoons green curry paste

  • 1 15-ounce can unsweetened coconut milk

  • ¾ cup low-sodium chicken broth

  • 2 cups fresh or frozen corn kernels

  • 1 ½ pounds boneless, skinless halibut, cut into 1½-inch pieces

  • Cooked rice and lime wedges, for serving

  • 1 cup small basil leaves

  • 1 jalapeño, thinly sliced


  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.

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