- 4
- 50 mins
- 50 mins
Ingredients
- 3 large limes
- 1 tablespoon vegetable oil
- 1 cup chopped shallots
- 1 large red bell pepper, cut into 1/2-to 3/4-inch dice
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
- 8 peeled deveined uncooked large shrimp (8 to 10 ounces)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh basil
Preparation
Step 1
Finely grate enough peel from 2 limes to
measure 1 1/2 teaspoons. Squeeze enough
juice from 2 limes to measure 2 tablespoons.
Cut third lime into wedges.
Heat vegetable oil in large saucepan
over medium-high heat. Add chopped
shallots, diced red bell pepper, and minced
ginger; sautè until shallots are tender and
peppers soften, about 5 minutes. Stir in
curry paste, coconut milk, fish sauce, 1 1/2
teaspoons lime peel, and 2 tablespoons lime
juice. Simmer gently, stirring often, about 5
minutes. Sprinkle fish and shrimp with salt
and pepper. Add fish and shrimp to curry
sauce. Return to very gentle simmer and
cook just until fish and shrimp are opaque in
center, 5 to 6 minutes. Season to taste with
salt and pepper. Gently stir in cilantro and
basil; serve with lime wedges.
296 calories, 9 g fat, 1 g fiber
Nutritional analysis provided by
Bon Appétit