35 min
Thai Shrimp-Halibut Curry
Recipe GLPR3b1c1fc1db3ffe
A vibrant, aromatic Thai curry combining succulent halibut and shrimp with fresh ginger, red curry paste, and creamy coconut milk. This quick-cooking dish balances spice with bright lime and fresh herbs for a restaurant-quality meal.
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Ingredients
3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into ½ - ¾ inch dice
1½ tablespoons minced peeled fresh ginger
2½ teaspoons Thai red curry paste
13½ - 14 ounce can unsweetened coconut milk
1 tablespoon fish sauce
16 - 18 ounces halibut fillets, cut into 1½ inch chunks
8 peeled deveined uncooked large shrimp (8 to 10 ounces)
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh basil
Directions
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.
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.
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.
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.
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.
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.
