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).
A creamy curried sauce is a delicious way to jazz up simple boneless, skinless chicken breasts. You can easily swap out the chicken breasts for boneless, skinless chicken thighs or shrimp, if you prefer. Coconut milk often separates in the can, so be sure to give it a good shake before opening.