Thai Shrimp Halibut Curry

Name: Thai Shrimp Halibut Curry
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp fish sauce (such as nam pla or nuoc nam); 79 milliliters chopped fresh basil; 79 milliliters chopped fresh cilantro; 2 Tbsps minced peeled fresh ginger; 454 grams halibut fillets, cut into 1 1/2-inch chunks; 3 larges limes; 1 large red bell pepper, cut into 1/2-to 3/4-inch dice; 237 milliliters chopped shallots; 227 grams peeled deveined uncooked large shrimp; 3 teaspoons Thai red curry paste (such as Thai Kitchen brand); 383 grams unsweetened coconut milk; 1 Tbsp vegetable oil

The recipe Thai Shrimp Halibut Curry is ready in roughly 50 minutes and is definitely a great gluten free, dairy free, whole 30, and pescatarian option for lovers of Indian food. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 36g of protein, 29g of fat, and a total of 444 calories. This recipe serves 4. If you have limes, vegetable oil, shrimp, and a few other ingredients on hand, you can make it. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert.

Instructions

Finely grate enough peel from 2 limes tomeasure 1 1/2 teaspoons. Squeeze enoughjuice from 2 limes to measure 2 tablespoons.

Ingredients you will need

Lime

Cut third lime into wedges.

Ingredients you will need

Lime

Heat vegetable oil in large saucepanover medium-high heat.

Ingredients you will need

Vegetable Oil

Add choppedshallots, diced red bell pepper, and mincedginger; sautè until shallots are tender andpeppers soften, about 5 minutes. Stir incurry paste, coconut milk, fish sauce, 1 1/2teaspoons lime peel, and 2 tablespoons limejuice. Simmer gently, stirring often, about 5minutes.

Ingredients you will need

Red Pepper

Coconut Milk

Fish Sauce

Lime Peel

Shallot

Sprinkle fish and shrimp with saltand pepper.

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Pepper

Shrimp

Fish

Add fish and shrimp to currysauce. Return to very gentle simmer andcook just until fish and shrimp are opaque incenter, 5 to 6 minutes. Season to taste withsalt and pepper. Gently stir in cilantro andbasil; serve with lime wedges.

Ingredients you will need

Lime Wedge

Cilantro

Pepper

Shrimp

Fish

296 calories, 9 g fat, 1 g fiber

Bon Appétit

Ingredients

Servings:

1Tbsp

fish sauce (such as nam pla or nuoc nam)79milliliters

chopped fresh basil 79milliliters

chopped fresh cilantro 2Tbsps

minced peeled fresh ginger 454grams

halibut fillets, cut into 1 1/2-inch chunks 3larges

limes 1large

red bell pepper, cut into 1/2-to 3/4-inch dice 237milliliters

chopped shallots 227grams

peeled deveined uncooked large shrimp 3teaspoons

Thai red curry paste (such as Thai Kitchen brand)383grams

unsweetened coconut milk 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.