Coconut Green Curry Halibut Stew

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.

 

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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.  

 

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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.

 

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I hope you enjoy this as much as we do!

You can click on the photo below or click here to print this recipe!

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