I woke up to frost a couple of days ago! And today, I was met with cold rain. Needless to say, and I don’t think anyone will argue with me, winter is still here! And curry is the cure to keeping you warm!
Here is a Thai curry recipe from Epicurious that calls for shrimp and halibut.
- 3 large limes
- 1 tablespoon vegetable oil
- 1 cup chopped shallots
- 1 large red bell pepper, cut into 1/2-to 3/4-inch dice
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 1/2 teaspoons Thai red curry paste
- 1 13 1/2- to 14-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce
- 16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks (sustainable options are: Alaskan or BC halibut)
- 8 peeled deveined uncooked large shrimp (8 to 10 ounces) (sustainable options are: BC spot prawns or northern shrimp and pink shrimp from the BC and US Coast)
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh basil
Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons 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 fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.