1 1/2 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
How to Make It
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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