Every month, I look forward to getting my issue of Bon Appetit. It's the only magazine I take and I just love the new ideas, new cuisines, and new techniques I can learn from it. I especially love when one issue is just filled with recipes I can't wait to make. Such was the case with my April issue. One look at this recipe, and I Knew M and I would be eating it for dinner very soon.
As I usually do with recipes from Bon Appetit, I logged on to www.epicurious.com to see what the reviews said. This dish got overwhelmingly favorable reviews, but many people noted that they increased the spices. Since M and I both like our food on the more flavorful, spicy side, I increased the curry and added some chili-garlic paste and it turned out beautifully. With its great flavor and quick prep time, I think we'll be having this one again very soon.
Thai Shrimp and Halibut Curry
adapted from Bon Appetit, April 2011
3 large limes, two zested and juiced and one cut into wedges
1 TBSP vegetable oil
1 c. chopped shallots
1 large red bell pepper, cut into 1/2-to 3/4-in. dice
2 TBSP minced peeled fresh ginger
3 TBSP Thai red curry paste
1 TBSP chili-garlic paste (such as Sambal Oelek)
1 (14.5-oz.) can unsweetened coconut milk (I used lite)
1 TBSP fish sauce (such as nam pla or nuoc nam)
16 to 18 ounces halibut fillets, cut into 1 1/2-in. chunks
12 uncooked large shrimp, peeled and deveined
1/3 c. chopped fresh cilantro
1/3 c. chopped fresh basil
jasmine or basmati rice, for serving
1. Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger. Sautè until shallots are tender and peppers soften, about five minutes.
2. Stir in curry paste, chili-garlic paste, coconut milk, fish sauce, 1 1/2 teaspoons lime zest, and lime juice. Simmer gently, stirring often, about 5 minutes.
3. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil, reserving some for garnish. Serve alongside rice with basil, cilantro, and lime wedges.