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.
2 (14-oz.) cans coconut milk
1½ cups reduced-sodium chicken broth
¼ cup green curry paste
2½ tablespoons fresh lime juice
2 teaspoons finely chopped fresh ginger
½ teaspoon kosher salt
4 heads baby bok choy, each cut into 4 pieces
1 cup chopped red bell pepper
4 (5-oz.) boneless, skinless halibut fillets
¼ cup torn fresh basil leaves
lime wedges, for serving
Sat fat 27g
How to Make It
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.
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.
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