Thai Prawns Halibut Curry

Ingredients for Thai Prawns Halibut Curry

• 3 large limes

• 1 tablespoon vegetable oil

• 240ml chopped shallots

• 1 large red pepper, cut into 1/2-to 3/4-inch dice

• 1 1/2 tablespoons minced peeled fresh ginger

• 2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)

• 1 13 1/2- to 400g can unsweetened coconut milk

• 1 cucchiaio di salsa di pesce (come nam pla o nuoc nam)

• 16 to 500g halibut fillets, cut into 1 1/2-inch chunks

• 8 peeled deveined uncooked large prawns (8 to 275g )

• 1/3 cup chopped fresh coriander

• 1/3 cup chopped fresh basil

Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons . Squeeze enough juice from 2 limes to measure 2 tablespoons . Cut third lime into wedges.

Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and prawns with salt and pepper. Add fish and prawns to curry sauce. Return to very gentle simmer and cook just until fish and prawns are opaque in centre, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in coriander and basil; serve with lime wedges.

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