Thai purple curry paste, unsweetened coconut milk, and fish sauce are obtainable in the Asian food items area of most supermarkets. Serve this curry more than steamed jasmine rice.
- three large limes
- 1 tablespoon vegetable oil
- 1 cup chopped shallots
- 1 substantial purple bell pepper, slash into 1/two-to three/four-inch dice
- 1 1/two tablespoons minced peeled clean ginger
- two one/two teaspoons Thai purple curry paste (these as Thai Kitchen manufacturer)
- 1 13 one/2- to 14-ounce can unsweetened coconut milk
- one tablespoon fish sauce (this kind of as nam pla or nuoc nam)
- 16 to 18 ounces halibut fillets, cut into 1 one/two-inch chunks
- eight peeled deveined uncooked massive shrimp (eight to 10 ounces)
- 1/three cup chopped contemporary cilantro
- one/three cup chopped refreshing basil
- Finely grate ample peel from two limes to measure 1 one/two teaspoons. Squeeze sufficient juice from 2 limes to measure two tablespoons. Slice third lime into wedges.
- Warmth vegetable oil in substantial saucepan over medium-substantial heat. Insert chopped shallots, diced purple bell pepper, and minced ginger sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, one one/two teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring frequently, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Include fish and shrimp to curry sauce. Return to really gentle simmer and cook just until fish and shrimp are opaque in middle, 5 to six minutes. Period to style with salt and pepper. Gently stir in cilantro and basil serve with lime wedges.
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