Green curry with halibut and corn recipe

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  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • 2 shallots, thinly sliced
  • 3 tablespoons green curry paste
  • 2 tablespoons canola oil
  • 1 (15-ounce) can unsweetened coconut milk
  • ¾ cup low-sodium chicken broth
  • 2 cups fresh or frozen corn kernels
  • 1½ pounds boneless, skinless halibut, cut into 1½-inch pieces
  • Cooked rice
  • 1 jalapeño, thinly sliced
  • Fresh basil leaves and lime wedges, for serving
How to Make It
  1. Cook the shallots and green curry paste in the oil in a large saucepan over medium-high heat until the shallots are soft, 2 to 3 minutes. Add the coconut milk and chicken broth and bring to a simmer.
  2. Stir in the corn and halibut. Simmer, covered, over medium heat until the fish is opaque throughout, 6 to 8 minutes. Serve over the rice. Top with the jalapeño, basil, and a squeeze of lime.

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