Green curry is a staple for us when we go out for Thai food. We usually order a vegetarian or chicken version, but I’ve rarely seen it served with fish fillets. I wanted to find a way to make it at home with halibut which is one of my favorite fish. I’m not professing to be an authentic Thai cook, but the recipe I created is delicious and beats takeout Thai food any day. It’s also considerably lighter than what you would find at a restaurant and comes together very easily. ~Shivani
2, 6-ounce halibut fillets
1, 15-ounce can light coconut milk
4 tablespoons green curry paste
1/2 pound trimmed green beans
1/2 tomato, chopped
1 garlic clove, finely minced
1/2 onion, finely chopped
1 teaspoon canola or vegetable oil
salt and pepper, to taste
Preheat oven to 400 degrees.
Place fish on a foil lined tray, season with salt and pepper, and bake until done, about 15 to 20 minutes, depending on thickness of the fish.
Cover fish to keep warm while curry cooks.
Heat oil in a medium nonstick pan over medium heat.
Add onion, and saute 2 minutes.
Add garlic, and saute 1 minute.
Add tomato, and saute mixture for 2 minutes.
Add in green curry paste and coconut milk and blend well.
Bring to a gentle boil, add green beans and cook until beans are soft but not mushy- around 5 to 8 minutes.
Season with salt and pepper.
Add fish to curry.
You get your veggies and protein in with this dish so all you need is some brown or jasmine rice, and you’re ready to eat!