Thai Green Curry Halibut
Wild Alaskan Halibut simmered in coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves and fiery homemade green curry paste, cilantro, basil and toasted coconut..
Separate 1 large BPA-free can of heavy coconut into milk and cream and set aside.
Cut fresh or fresh-frozen wild Alaskan halibut into 1 inch cubes and refrigerate. You’ll need about 6 ounces per person.
In a food processor fitted with a steel blade, pulse soy sauce, fish sauce, dried shrimp, fresh garlic, green chilies, galangal, lime leaves, lemon grass, coriander and cumin seeds with just enough coconut milk to keep the blade from seizing up. The result should be a thick but soft paste. Set aside.
Prepare Thai red rice according to package directions. Keep hot.
Meanwhile, poach the halibut in the remaining coconut milk with nutmeg, cinnamon, black pepper, cardamom and cloves. We want it a little underdone for now.
Fry the curry paste in hot oil for 2 minutes, stirring continuously. Reduce heat to low and add the poaching liquid. Whisk in reserved coconut cream then add the halibut and simmer until the fish is snow white and flakes easily when pressed with a fork.
Make a ring of rice in the center of the plate, then spoon halibut and curry into the middle. Garnish with toasted coconut flakes, fresh basil and chili oil.
This post is part of the Clean Your Plate Challenge at The Nourished Kitchen
Jen said,
July 6, 2009 at 10:28 pm
Where can you purchase coconut milk in BPA free cans? It’s on my real food “to buy” list (which gets longer every day :) I would love to get BPA free cans!
Ren said,
July 6, 2009 at 10:38 pm
Look for Native Forest Brand. Its certified organic, vegan, gluten & bpa-free.
http://www.edwardandsons.com/index.itml
Jen said,
July 6, 2009 at 11:52 pm
Thanks so much!
Cage Free Family said,
July 7, 2009 at 12:07 am
Yummy! I love halibut.
Ren said,
July 7, 2009 at 12:15 am
And homemade green curry paste, just like Jam Sanitchat would make. On a bad day. :-)
Rebecca said,
July 24, 2009 at 8:13 am
Wow, this sounds delicious!
Looking for ward to making this (or a variation thereof – not sure if I can get galangal and lime leaves here)
Ren said,
July 24, 2009 at 8:29 am
Thanks, Rebecca!
You could substitute ginger with a very small amount of rosemary and lemon for the galangal and fresh lime rind in place of leaves. Both are approximations, but not too bad in a pinch.
Clean Your Plate August: Liver | The Nourished Kitchen said,
August 1, 2009 at 9:38 am
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