Halibut with Coconut and Green Curry Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 2 tablespoons BROWN SUGAR
• 1 can coconut milk
• 2 CILANTRO SPRIGS FOR GARNISH
• 1/4 cup fresh basil
• 3 tablespoons GREEN CURRY PASTE
• 8 ounces halibut filet
• 1 teaspoon LIME JUICE
• 1 teaspoon LIME ZEST
• OLIVE OIL
• 1 RED BELL PEPPER,
• SALT & PEPPER TO TASTE
• 1 SHALLOT
• 4 LARGE SHIITAKE MUSHROOMS SLICED
• 1 tablespoon SOY SAUCE
• 1 tablespoon SRIRACHA
• 1 cup VEGETABLE STOCK

Instructions:

1. Cube the fish into 1 inch cubes. Set aside.In a medium saucepan, combine the coconut milk, stock, basil, sugar, soy sauce, and green curry paste.Bring to a low boil and turn down to simmer.In a skillet, add about a TBSP of olive oil, the mushrooms and shallots. Cook on medium high for 2-3 minutes, until the shallots soften.
2. Add the pepper, carrot and broccoli and cook for 4-5 minutes until the vegetables turn bright in color- but are still a bit crisp.
3. Remove them from the pan and set aside.
4. Add the fish to the pan, turn the heat to high and cook the fish, turning the cubes for about 2 minutes or until cooked.
5. Add the vegetables back into the pan and cook for about 1 minute.
6. Add the sriracha, lime zest and lime juice to the coconut mixture, stir and remove from heat.Spoon the fish & vegetables into a large soup bowl. (You can spoon them on top of rice or noodles if you like).
7. Pour the coconut-curry sauce over the vegetables, garnish with the cilantro and serve hot.