There are always a few recipes you keep on hand that you know are easy and quick to make on a weeknight and guaranteed to be delicious, and this my friends, is one of those recipes. It’s one of my go-to meals that is delicious any time of year, and perfectly filling and healthy. The recipe originated from a magazine, cooking it so many times and adding my own personal touches that now I love to call it my own. It’s a simple combination of green curry paste, coconut milk, a little chicken stock and some lime juice to create a rich broth perfectly paired with hearty wild rice, corn and halibut. Halibut is a great fish to use in this dish because although it is a flakey white fish, the flakes won’t fall apart into tiny crumbles of fish – this is a “heartier” flake if you will. The final dish is warm, rich and delicious. The jalapeño slices give it just a little kick, but if you don’t like spice it really isn’t necessary to use.
In the summer months, I take fresh corn on the cob and remove the kernels, giving the flavor a slightly sweeter taste, but in the winter, frozen corn will work just a well.
I chose to use a wild rice blend from a company called “Engine 5” because it has a great blend of different rice in it, some with a little bit of chew in them which I like. You could also use a plain white or brown rice as well.
The green curry paste is something you will find in a small jar in the asian food section of your grocery store. It will last you a while in the fridge, but keep in mind one jar should get you through two times of making this recipe.
I hope you enjoy this as much as we do!
- 1 lb halibut, skin removed
- 2 shallots, sliced
- 2 TBS olive oil
- 3 TBS green curry paste
- ¾ C chicken stock
- 1 15-ounce can light coconut milk (shake well before opening)
- 2 C corn (frozen or fresh)
- 1 C wild rice (I used a frozen rice blend from Engine 9, found at Whole Foods, but any rice will do). If you don't choose frozen rice, then it should already be cooked.
- juice of 1 lime
- 1 jalapeno, seeded and diced
- Heat a large pan over medium-high and heat the olive oil. Add in shallots and curry paste, stirring frequently, for about 8 minutes, or until the shallots soften.
- Add in broth and coconut milk, stirring and bringing to a low simmer. Once simmering, add in the corn, stirring to combine. If you are using frozen rice, add this in now, otherwise wait until the end.
- Place the raw halibut on top of the corn mixture, spooning some of the broth over the fish. Cover the pan and let that simmer for another 8-10 minutes, or until the fish turns white and is cooked through.
- Once the fish is done, gently break the fish apart into smaller pieces, and if you are using non-frozen rice, add the rice in now.
- Stir in the lime juice. It should be a thick stew at this point, but add more chicken stock if you prefer a lighter stew.
- Season with salt and pepper to taste, and serve with diced jalapeño as a garnish.