Learn about common Thai ingredients and how to use them.
- 1/4 cup coconut milk (TRY: Native Forest Unsweetened Organic Coconut Milk)
- 1/4 cup loosely packed fresh cilantro
- 1/4 cup loosely packed fresh Thai basil
- 1 tbsp green curry paste
- 2 tsp fish sauce
- 1 1/2 tsp date sugar
- 1/2 tsp ground turmeric
- 4 10-inch-long frozen banana leaves, defrosted, or large Swiss chard leaves (bottom stalk discarded)
- 4 6-oz boneless halibut fillets
- 4 lime leaves
- 1 red Fresno chile pepper, julienned, or ¼ cup julienned red bell pepper
- In a blender, blend coconut milk, cilantro, basil, curry paste, fish sauce, sugar and turmeric until smooth.
- Cut away tough ribs from banana leaves and soak the leaves in a large skillet full of hot tap water to soften for 10 minutes to make them easier to fold. Drain the leaves and cut them into roughly 10-inch squares, removing the tough center rib. Place a square in the center of a cutting board and place 1 piece of fish in the center of the leaf. Spread with a quarter of the curry paste mixture. Place a lime leaf and a few pieces of pepper on top. Fold the sides of the banana leaf up and over the fish and wrap as you would a present with the seam on top. Secure the overlapping banana leaf with a few toothpicks. Repeat process with remaining fish.
- Arrange fish seam side up in a steamer rack and set the rack over simmering water in a large pot. Cover the pot or steamer basket and steam until fish is opaque when pierced with a paring knife, 8 to 10 minutes.
- Serving Size: 1 packet
- Calories: 200
- Carbohydrate Content: 1 g
- Cholesterol Content: 83 mg
- Fat Content: 5 g
- Protein Content: 32.5 g
- Saturated Fat Content: 3 g
- Sodium Content: 469 mg
- Sugar Content: 5 g