Pacific halibut (often labeled Alaskan halibut) is a good choice for sustainability. Less-expensive options include most U.S.-farmed tilapia and Atlantic/Icelandic cod.
1 1/2 tablespoons brown sugar
2 tablespoons red curry paste
1 tablespoon lower-sodium soy sauce
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice
3 mint sprigs
3 basil sprigs
1 tablespoon canola oil
4 (6-ounce) halibut fillets
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
How to Make It
Combine first 5 ingredients in a medium saucepan over high heat, whisking until smooth. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. Stir in lime juice, mint, and basil; let stand 5 minutes. Strain into a measuring cup; discard solids. Keep sauce warm.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fish evenly with pepper and salt. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with sauce.
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Super yummy! Sauce was not as heavy as I thought it would be. It was light and complimented the fish perfectly. Will definitely try this with shrimp as well. Agree with other reviews that it would be even better if the herbs are allowed to steep a little longer. A dash of red pepper would also really set this off.
This was pretty good. Unfortunately I had only 1/2 the amount of red curry I needed so I think the sauce wasn't as good as others have said - my fault for not checking ahead. DH accidentally got full fat coconut milk at the store so it was nice and creamy. Next time I'll let the herbs steep a little longer. We served this with jasmine rice and oven-roasted asparagus. I'd really like to try it with the baby bok choy as pictured.
Loved this recipe! I used talapia, which worked really well with the sauce. I did simmer the sauce a lot longer than called for unitl it reached the creamy consistency I liked. It is a very mild and slightly sweet curry but it was a big hit with everyone, including several picky eaters. I served it over cumin basmati rice which I think enhanced the flavor of the sauce. I might acutally put some cumin in sauce next time I make this.
OMG! The sauce was amazing, they should bottle that stuff! It was a little time consuming, probably took an hour, but so worth it. It was also worth using sushi rice instead of regular. it added a nice, distinctive flavor to the dish. The stir-fried veggies were fine as well. Nothing spectacular though.
Great dinner for guests or family, it has a mild Thai-style curry sauce so it will likely appeal to folks who don't prefer hot or Indian-style curry. Great colors & flavors. Made fish, cashew rice & veg stir-fry to recipe (subbing less expensive sea bass for $30/lb halibut). Allow more time for sauce to reduce, took much longer than 25min.
I love curries of all kind and wasn't impressed with this one. My husband loved it though. It was rather sweet and not as spicy as I like it but I loved how the basil and mint are infused in the sauce (I haven't seen that before in a CL recipe). I agree with the others who say the sauce took too long to boil down. I made it with the stir-fried veggies which were OK. I see potential with this and may give it another chance simply because all the other reviews are so positive.
Delicious sauce. I used cod because halibut wasn't available in my grocery store. I also made the Cashew Rice and stir fried vegetables. The rice was also delicious, the stir fried veg. were just okay.
Absolutely amazing! The curry sauce is to die for. It pairs beautifully with the cashew rice and stir-fried vegetables featured in Cooking Light. My only change was to double the serranos in the rice. The dish had the perfect amount of heat!
This sauce is very tasty. I love thai food and this tastes much like the red curry sauces from my favorite thai place but I was not hot at least for a person who likes hot dishes. A friend made it and reported that it took longer to properly reduce but was not too hard to do. I think it could be served with a number of fish options as well as tofu and maybe even chicken but when I try it I will be kicking up the heat with a little extra red curry paste or some other hot ingredient.
The is an excellent meal, especially when made with the cashew rice and stir-fried vegetables suggested in the Jan/Feb 2014 CL. Curry sauce is top notch. Give yourself plenty of time to reduce the sauce down and do not skip the basil and mint. That definitely added great depth of flavor. Wasn't difficult to pull meal together on weeknight. Get sauce simmering, rice cooking, shop the veggies, and cook the fish and veggies at the same time.
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