Ingredients
- 3/4 tea. red curry paste
- 3/4 cup canned coconut milk
- 3 Tbsp. slivered almonds
- 1/2 cup basmati rice
- 3 Tbsp. unsweetened flaked coconut
- 3/4 tea. salt, divided
- 4 halibut steaks (6 oz. each)
- 1/4 tea. pepper
- red pepper flakes, to taste
- 3/4 lb. asparagus, cut into 2" pieces on the diagonal
- 1/4 lb. sugar snap peas, cut about the same size as the asparagus if large
- 1/4 cup cilantro leaves
- Lime wedges
Preparation
Step 1
Preheat oven to 400 degrees.
In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.
Toast almonds in a small saucepan over medium heat until golden, 3 minutes. Stir in rice, reserved 1/2 cup sauce, 1/2 cup water, the coconut, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer, covered, until rice is tender, 16-18 minutes.
Season halibut with remaining 1/4 teaspoon salt and the peppers while rice cooks. Cut 4 pieces of parchment, each 12x14". Set a fillet in center of each, then mound asparagus and peas on top (some may roll off). For each packet, bring 2 opposite sides of parchment up over ingredients and fold several times to seal. Bring other sides up and fold to seal. Place packets, folded sides up, on a rimmed baking sheet. Bake until fish is just opaque (poke with a sharp knife to check) 10-15 minutes.
Microwave remaining 1/4 cup sauce to warm. Divide rice among 4 plates and top each with fish and vegetables from a packet, discarding extra liquid.
Drizzle sauce over dishes and sprinkle with cilantro. Serve with lime wedges.