This is an easy, quick-to-make, savory use of red curry and halibut which, is relatively cheap this time of year. You could make this curry with any white fish really or, even shrimp. Enjoy!
Large non-stick sauce pan
1 1/2 teaspoons freshly grated Zest, approximately 2 limes
1 tablespoon Grape Seed Oil
1 cup Shallots, chopped
1 large Red Pepper, diced
1 1/2 tablespoons fresh Ginger, minced
2 1/2 teaspoons Thai Red Curry Paste (I use Thai Kitchen brand)
1 can Coconut Milk
1 tablespoon Fish Sauce
16 – 18 ounces Halibut Fillets, cut into 1 1/2-inch chunks
1/3 cup fresh Cilantro, chopped
1/3 cup fresh Basil, chopped
1 lime, cut into wedges
Heat oil in large saucepan over medium-high heat then add shallots, diced red pepper and minced ginger, sauté until shallots are tender approximately 5 minutes.
Stir-in red curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime zest and 2 tablespoons lime juice. Simmer, stirring often for another 5 minutes.
Season white fish with salt and pepper and to curry sauce and simmer until fish is just cooked which should be another 6 minutes.
Remove from heat and stir in cilantro and basil.
Serve with lime wedges and jasmine rice