Green Curry with Halibut and Corn
2 Tbsp. extra virgin olive oil
2 shallots, thinly sliced
3 Tbsp. green curry paste
1 15oz can of unsweetened coconut milk
3/4 cup of low sodium chicken broth
2 cups corn kernels (fresh or frozen)
1 1/2 lbs boneless, skinless halibut, cut into 1 1/2 inch pieces
Cooked rice and lime wedges for serving
1 cup small fresh basil leaves
1 jalapeno, thinly sliced and seeded (if desired)
- Heat the oil in a large, deep skillet over medium heat. Add shallots and green curry paste, and cook, stirring, until shallots begin to soften, about 2-3 minutes. Add coconut milk and chicken broth, and bring mixture to a simmer.
- Stir in corn and halibut, and cover over medium heat until fish is fully cooked and opaque throughout, about 6-8 minutes.
- Spoon the curry over rice in serving bowls, and top with a squeeze of lime, and basil and jalapeno to preference. Serve immediately.