Rating: 5 stars
3 Ratings
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This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary test

total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to high (450° to 550°).

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  • Purée 2/3 cup basil leaves, 1 can coconut milk, and the curry paste in a blender. Cook mixture in a saucepan over medium-high heat, stirring, until bubbly, 2 to 3 minutes. Add remaining can coconut milk, 1/2 cup water, the fish sauce, and sugar. Cook sauce at a low boil until thickened, 10 minutes.

  • Coat fish with 3 to 4 tbsp. sauce. Coat peppers with about 2 tbsp. sauce.

  • Oil cooking grate, using tongs and a wad of oiled paper towels. Grill peppers, covered, turning once, until browned, 4 to 5 minutes. Transfer to a plate. Grill fish, covered, turning once, until just cooked through, 3 to 5 minutes. With a wide spatula, carefully transfer to another plate.

  • Spoon rice onto a large platter and top with fish. Thinly slice remaining basil. Spoon half of sauce over fish, top with peppers, and sprinkle with basil. Serve with lime wedges and more sauce.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

586 calories; calories from fat 67%; protein 37g; fat 44g; saturated fat 38g; carbohydrates 18g; fiber 0.9g; sodium 1372mg; cholesterol 124mg.
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