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Recipe Tags:

Food

Recipe Instructions:

Ingredients
2 tablespoons canola oil

2 shallots, thinly sliced

3 tablespoons green curry paste

1 15-ounce can unsweetened coconut milk

¾ cup low-sodium chicken broth

2 cups fresh or frozen corn kernels

1 ½ pounds boneless, skinless halibut, cut into 1½-inch pieces

Cooked rice and lime wedges, for serving

1 cup small basil leaves

1 jalapeño, thinly sliced

Directions
Heat the oil in a large, deep skillet over medium-high heat. Add the shallots and green curry paste. Cook, stirring, until the shallots are soft, 2 to 3 minutes. Add the coconut milk and chicken broth and bring to a simmer.

Stir in the corn and halibut. Cover and simmer over medium heat until the fish is opaque throughout, 6 to 8 minutes.

Spoon the curry over the cooked rice in serving bowls and top with a squeeze of lime and the basil and jalapeño.