Thai Shrimp-Halibut Curry
Because Uncle Eddie is allergic to shrimp, I just use the halibut. This is now his VERY favorite dinner ever. I've even used chicken and other meat in an emergency. Although not traditional, I usually add extra vegetables that are available in the house. We usually serve over rice.
Finely grate enough peel from 2 limes to measure 1 ½ teaspoons. Squeeze enough juice from 2 limes to measure 2 T. Cut third lime into wedges.
Heat vegetable oil in large saucepan over medium-high heat. Add chopped scallions, diced red bell pepper, and minced ginger; saute until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 ½ t. lime peel, and 2 T. lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until they are opaque in center, 5-6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
Recipe from BonAppetit.com, April 2011. Serves 4.