Directions

1. 1

   Zest 2 of the limes to yield 1½ teaspoons of zest, then juice those same 2 limes to yield 2 tablespoons of juice. Cut the remaining lime into wedges and set aside.

2. 2

   Heat the vegetable oil in a large saucepan over medium-high heat. Add the chopped shallots, diced red bell pepper, and minced ginger. Sauté for about 5 minutes, stirring occasionally, until the shallots become tender and the peppers begin to soften.

3. 3

   Stir in the Thai red curry paste until well combined with the vegetables. Pour in the coconut milk and fish sauce, then add the lime zest and lime juice. Bring to a gentle simmer and cook for about 5 minutes, stirring often, to allow the flavors to meld.

4. 4

   Pat the halibut chunks and shrimp dry with paper towels. Season the fish and shrimp lightly with salt and pepper. Carefully add them to the simmering curry sauce.

5. 5

   Maintain a very gentle simmer and cook for 5 to 6 minutes, stirring occasionally with care, until the halibut is opaque throughout when tested with a fork and the shrimp are opaque in the center. The halibut should reach an internal temperature of 145°F.

6. 6

   Taste the curry and adjust seasoning with additional salt and pepper as needed. Gently fold in the fresh cilantro and basil just before serving. Ladle the curry into bowls and serve with the lime wedges on the side.