A GREAT THAI DISH ENJOY DAN:

THAI SHRIMP AND HALIBUT CURRY; by CHEF DAN:


Serves 4



INGREDIENTS:



1 pound halibut or firm white fish, cut into 1-1/2in chunks

10 large shrimp, peeled and deveined

1 tablespoon lemon-pepper

1 tablespoon olive oil

1 cup shallots, chopped

1 red bell pepper, diced

2 inches fresh ginger, sliced, and minced

1 tablespoon red curry paste

1 (19oz) coconut milk (Mae Ploy)

1 tablespoon fish sauce

1/3cup fresh cilantro

1/3cup fresh Thai basil

3 limes



DIRECTIONS:



1. Finley grate enough peel from 2 limes, squeeze out 2 tablespoons or so.

2. Cut third lime in wedges.

3. In skillet over medium-high heat, add shallots, red pepper, and fresh ginger.

4. Sauté about 5 minutes or until shallots are tender and peppers softened.

5. Stir in red curry paste, coconut milk, fish sauce, lime peel, and 2 tablespoons lime juice.

6. Simmer for about 5-6 minutes, stirring often.

7. Sprinkle shrimp and fish with lemon-pepper.

8. Add shrimp and fish to curry sauce.

9. Return to very gentle simmer and cook just until shrimp and fish are opaque, about 5-6 minutes.

10. Gently stir in cilantro and basil.

11. Serve with jasmine rice and lime wedges.

ENJOY DAN: