Serves: Makes 4 servings
Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons Thai green curry paste
- 1 shallot, thinly sliced
- 1 (15-ounce) can unsweetened coconut milk
- 3 cups low-salt chicken broth
- 1 tablespoon lime juice, and zest
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 4 small baby bok choy, sliced in half
- 4 (6-ounce) Halibut fillets
- 2 tablespoons chopped fresh cilantro
- 2 green scallions, white and light green parts only, thinly sliced
- 1 Thai red chile, sliced into very thin rings
- 4 cups cooked Jasmine Rice
Procedures:
The pungent flavors of Thailand come to life in this multi-layered dish. If you can’t find kaffir lime leaves, substitute a 2-inch strip of lime zest.Heat the oil in a 2- to 3-quart saucepan over medium heat. Add the curry paste and shallot and cook, stirring constantly, until shallots are just starting to soften, about 2 minutes. Add the coconut milk, broth, lime juice, fish sauce, brown sugar, and lime leaves and stir to combine. Bring to a boil, reduce heat to low, and simmer 5 minutes to allow the flavors to combine. Strain the broth and return it to a boil in the same pot. Add the bok choy and simmer until tender, 3 to 5 minutes. Remove the bok choy from the broth and divide between 4 shallow bowls.
Add the cod to the broth, stir, and cook until firm and just starting to flake, 3 to 5 minutes. Remove the fish and place in the bowls. Ladle the broth over the fish and top with cilantro, scallions, and chile. Serve immediately.
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