For as long as I remember, I haven’t liked curry. I’ve tried it plenty of times over the years and it always just tasted kind of muddy to me. But recently, I tasted a curry dish at a local Thai spot and much to my surprise, I really liked it! It was warm and flavorful and delicious. After that, I decided I needed to try cooking with curry.
I found this recipe in one of my favorite cookbooks, Elly Krieger’s The Food You Crave. The recipe sounded amazing and looked plenty easy enough for someone who had never cooked with curry of any kind before. I doubt it is the height of authenticity, but I was looking for the least possible number of ways to mess up my first attempt at a curry dish. I did end up making a few modifications, the most significant of which was adding more curry paste to kick up the spice level a bit.
Just like the dish from that restaurant, I found this to be quite tasty. As an added bonus, it was also a healthy meal all in one recipe. I’ll definitely be making it again. Yay for finding new foods to like! I can’t wait to try more curries!
Thai-Style Halibut with Red-Curry Coconut Broth
from Ellie Krieger, The Food You Crave
2 tsp. vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 tsp. red curry paste or 2 tsp. curry powder (I used 1 TBSP red curry paste)
2 c. low-sodium chicken broth
1/2 c. light coconut milk
3/4 tsp. salt, plus more for seasoning
4 (6z.) pieces halibut fillet, skin removed
5 oz. baby spinach
1/2 c. coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 TBSP fresh lime juice
freshly-ground black pepper
2 c. cooked brown rice, for serving (I used brown basmati)
1. Before beginning, check cooking directions for rice to make sure it will be ready at the appropriate time.
2. In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
3. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
4. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
5. Meanwhile, steam spinach either in a pan with a steamer insert or by placing in a microwave-proof bowl on high for two minutes in the microwave.
6. Just before plating, stir the lime juice into the broth.
7. Arrange 1/2 c. rice and a pile of steamed spinach in the bottom of four soup plates. Top with the fish fillets. Ladle the broth over the fish or around the bowl. Season with salt and pepper, then garnish with cilantro and scallions.
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