- 3/4 teaspoon red curry paste*
- 3/4 cup canned coconut milk
- 3 tablespoons slivered almonds
- 1/2 cup basmati rice
- 3 tablespoons unsweetened flaked coconut
- 3/4 teaspoon kosher salt, divided
- 4 halibut fillets (6 oz. each)
- 1/4 teaspoon pepper
- 3/4 pound asparagus, ends trimmed, cut into 2-in. pieces on the diagonal
- 1/4 pound sugar snap peas
- 1/4 cup cilantro leaves
- Lime wedges
- calories 600
- caloriesfromfat 60 %
- protein 32 g
- fat 40 g
- satfat 15 g
- carbohydrate 31 g
- fiber 3.5 g
- sodium 579 mg
- cholesterol 84 mg
How to Make It
Preheat oven to 400°. In a small bowl, whisk curry paste, gradually adding coconut milk. Transfer 1/2 cup sauce to another bowl; set bowls aside.
Toast almonds in a small saucepan over medium heat until golden, 3 minutes. Stir in rice, reserved 1/2 cup sauce, 1/2 cup water, the coconut, and 1/2 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until rice is tender, 16 to 18 minutes.
Season halibut with remaining 1/4 tsp. salt and the pepper while rice cooks. Cut 4 pieces of parchment, each 12 by 14 in. Set a fillet in center of each, then mound asparagus and peas on top (some may roll off). For each packet, bring 2 opposite sides of parchment up over ingredients and fold several times to seal. Bring other sides up and fold to seal. Place packets, folded sides up, on a rimmed baking sheet. Bake until fish is just opaque (poke with a sharp knife to check), 10 to 15 minutes.
Microwave remaining 1/4 cup sauce to warm. Divide rice among 4 plates and top each with fish and vegetables from a packet, discarding extra liquid. Drizzle sauce over dishes and sprinkle with cilantro. Serve with lime wedges.
*Find in grocery stores' Asian-foods aisle.
Note: Nutritional analysis is per serving.