Thai Red Curry Halibut

By cartwohl

Ingredients

• 1 14oz can coconut cream
• 1-2 tbsp Thai Kitchen Red Curry Paste, or to taste
• 2-3 tbsp Fish Sauce
• 2 tbsp Brown Sugar
• 1 can slivered or sliced bamboo shoots
• 1 large green pepper
• 1 large red pepper
• 1 carrot
• Halibut approx 12 oz, 4 oz per person
• Chicken or Shrimp may be substituted
• Basil - handfull chopped
• Jasmine rice

Details

Servings 4

Preparation

Step 1

Simmer Coconut cream with Thai Kitchen Red Curry paste over medium heat for 5 minutes.

Add Fish Sauce and 2 tbsp brown sugar, red and green pepper diced into large pieces, one julienned carrot, one can bamboo shoots sliced. Simmer over medium until vegetables are to desired softness about 3-5 minutes.

Add Halibut and chopped fresh basil, turn heat to high, bring to a boil then turn back down to medium heat and simmer until fish is just cooked through. Don't overcook, the fish will toughen.

Serve with jasmine rice.