Thai Green Curry with Halibut
This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Rodney Strong Estates Vineyard 2019 Reserve Chardonnay.
This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Rodney Strong Estates Vineyard 2019 Reserve Chardonnay.
Thai Green Curry with Halibut
Ingredients
- 3 Tbsp olive oil
- 1/2 cup diced shallot
- 3 cups diced eggplant, small 1 inch squares
- 1 cup halved baby potatoes
- 1/2 tsp ground coriander
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 4 Tbsp Thai green curry paste
- 1/2 cup vegetable stock
- 2 tsp fish sauce
- 2 tsp diced serrano chili (less if preferred)
- 1 – 13.5oz can coconut milk
- 1 pound halibut cut into large chunks
- Fresh cilantro
- Green onions, sliced
Directions
Step 1
In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.
Step 2
Add the eggplant and potatoes and toss well. Add the coriander, garlic, cumin, salt and pepper and stir well.
Step 3
Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.
Step 4
Add the curry paste, stock, fish sauce and diced chili and stir well.
Step 5
Open the coconut milk and empty it into a bowl. Whisk the coconut milk until smooth and creamy and there are no lumps.
Step 6
Add the milk to the pot, stir and bring to a simmer. Cook with a lid on low heat for 20 minutes.
Step 7
Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.
Step 8
Add a good handful of chopped cilantro and stir.
Step 9
Serve with rice on the side and extra cilantro and green onions.
