Poached Halibut in a Coconut Curry Broth
This Thai-style coconut red curry is packed with veggies like green beans and bell peppers. Serve on its own, as shown here, or over brown rice.
Ingredients
- 1 13.5-oz BPA-free can unsweetened coconut milk (TRY: Native Forest Coconut Milk)
- 1 cup low-sodium chicken broth
- 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
Preparation
- 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).
Nutrition Information
- Serving Size 1 halibut fillet and 1/2 cup broth
- Calories 418
- Carbohydrate Content 17 g
- Cholesterol Content 83 mg
- Fat Content 24 g
- Fiber Content 1 g
- Protein Content 38 g
- Saturated Fat Content 19 g
- Sodium Content 597 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g