Johnny Miller
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 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.

Step 2

Stir in the corn and halibut. Cover and simmer over medium heat until the fish is opaque throughout, 6 to 8 minutes.

Step 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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