Rating: 3.5 stars
52 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 9

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.

Gallery

Credit: Gentl & Hyers

Recipe Summary

total:
30 mins
hands-on:
10 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

495 calories; fat 31g; saturated fat 27g; cholesterol 69mg; sodium 1424mg; protein 32g; carbohydrates 14g; sugars 9g; fiber 5g; iron 3mg; calcium 108mg.
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