2 tbsp fresh lime juice, plus additional lime wedges for serving, optional
1 1/2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp organic evaporated cane juice
2 cloves garlic, minced
2 tsp peeled and minced ginger
1 red bell pepper, sliced then cut into 2-inch-long pieces
1 red chile, seeded and thinly sliced
2 cups chopped green beans (ideally Chinese long beans) (1-inch pieces)
1 cup BPA-free-canned bamboo shoots, drained
4 6-oz skinless halibut fillets
6 large basil leaves (ideally Thai basil), plus additional chopped basil for garnish
In a 5-qt slow cooker, combine coconut milk, broth, lime juice, curry paste, fish sauce, cane juice, garlic and ginger; whisk until combined. Add bell pepper, chile, beans and bamboo and stir to combine. Cover and cook on high for 1½ to 2 hours or until beans and bell pepper are tender.
To slow cooker, add halibut and basil leaves; cover and continue to cook until fish is opaque and flakes easily but still firm, about 30 to 40 minutes longer. To serve, place ½ cup broth in each of 4 shallow bowls and top with 1 piece fish. Sprinkle with chopped basil and serve with lime wedges alongside (if using).
Warm corn tortillas envelop tender shreds of nutty chicken in this unexpected slow-cooker creation. A tangy fresh mint and cucumber topping brings the Thai-Mexican mingling together for an exotic, spicy meal.