Food Recipes Green Curry With Halibut and Corn 4.1 (54) 1 Review By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on May 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Hands On Time: 20 mins Total Time: 30 mins Yield: 4 serves Ingredients 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 Directions 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. Rate it Print