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.

• 3 large limes
• 1T. vegetable oil
• 1 cup shallots
• 1 large bell pepper, cut in pieces
• 1 ½ T. minced peeled fresh ginger
• 2 ½ t. Thai red curry paste
• 1  13 ½ oz. can unsweetened coconut milk
• 1 T. fish sauce
• 16-18 oz. halibut fillets, cut in small pieces
• 8 peeled uncooked large shrimp (8-10 oz.)
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped fresh basil

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.