Though I normally enjoy grocery shopping, sometimes after a day at work, even though there’s a supermarket right on my way home, I just don’t feel like stopping. This was a meal I managed to make on one of those days, with things from my pantry, fridge and freezer. It was sort of a throw-together meal, but it turned out great!
We recently planted some cilantro that I wanted to use, so it was either Thai or Mexican. Ever since I discovered that I really like curry, I’m always looking for opportunities to use it. I happened to have a can of coconut milk on hand, and one thing led to another…
Thai-Style Halibut with Coconut-Curry Broth
(adapted from Food Network)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 tsp curry powder
- 1 cup low-sodium chicken broth
- 1/2 cup light coconut milk
- salt & pepper
- 2 halibut fillets, skin removed
- 1/4 cup coarsely chopped fresh cilantro
- 2 scallions, green part only, thinly sliced
- 1 tbsp fresh lime juice
- 1 cup cooked rice or quinoa, for serving
- Steamed green beans or spinach, for serving
In a large saute pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth and coconut milk, and season with salt and pepper. Simmer 5 minutes until slightly reduced.
Season the halibut with 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.
Remove fish from pan. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper.
To serve, arrange fish over vegetables (I used green beans) and ladle sauce over top. Serve with rice/quinoa on the side.
The fish was yummy and just what I was hoping it would be. And I was pretty impressed with myself for making something so tasty without even having to go shopping!