green

curry

with Halibut & Basil

TOTAL TIME

30 MIN

Serves 4

I use green curry paste all the time (check out my recipe for Thai beef salad because it’s so packed with flavor that it can replace a slew of other ingredients. Here it becomes the base for a sauce that is truly versatile, delicious with whatever you have on hand. I use halibut because it holds up well in a quick braise, but swordfish is even better if you don’t mind paying a little extra. Jason loves this recipe because he can never get enough fish—especially halibut—and because he’s into any dish that comes with a sauce he can sop up with rice.

• 2 ears corn, husks and silks removed
• 3 tablespoons canola oil
• ¼ cup Thai green curry paste
• ½ cup unsweetened coconut milk
• 1 (8-ounce) bottle clam juice
• 1 red bell pepper, cut into 1-inch pieces
• 1 pound skinless halibut fillet, cut into 1-inch cubes
• 4 ounces sugar snap peas, strings removed
• 2 tablespoons fresh lime juice, plus wedges for serving
• Kosher salt and freshly ground black pepper
• Small or torn fresh basil leaves, for topping
• Very thinly sliced jalapeño, for topping
• Steamed rice, for serving

Invert a small bowl and place it in the bottom of a large bowl. Working with one ear at a time, stand the corn on the small bowl and, using a knife, cut off the kernels so that they fall into the large bowl. Remove the small bowl. You should have about 1 cup fresh kernels.

In a large deep skillet, heat the canola oil over medium-high heat. Add the curry paste and cook, stirring, until sizzling and fragrant, about 3 minutes. Whisk in the coconut milk and clam juice and bring to a simmer. Add the bell pepper and corn kernels and simmer, stirring occasionally, until the vegetables are softened slightly but still crisp, about 5 minutes. Add the halibut and snap peas and simmer over medium heat, stirring gently, until the fish is just cooked through (it should be white throughout) and the snap peas are crisp-tender, about 5 minutes. Stir in the lime juice and season with salt and black pepper.

Ladle the curry into bowls and top with the basil and jalapeño. Serve hot, with steamed rice.