Panang Curry with Halibut
#easyweeknightdinners @ mellelovesfood
- about 4-5 oz of halibut, cut into small pieces (no bigger than 1")
- 2-3 tbsp of Panang Curry Paste (I use Mae Ploy but there's also Mae Anong and Maesri)
- 1 can (13.5oz) of coconut milk (I use Chaokoh, just make sure its not the fat free kind, does not come out the same!)
- 1 bell pepper, cut into strips
- 2-3 cloves of garlic, chopped
- 2 cups of green beans, cut to about 1-2 inch pieces
- 1 (8oz) bag of spinach
- 2-3 tbsp of thai basil (regular sweet basil works too but so much better with Thai basil, especially fresh) *** if you want to grow your own, next time you go to a Vietnamese restaurant and order Pho, when they give you the herbs, pluck off all the leaves, take the stem home and literally stick it in dirt. In about 2-3 weeks, it will root and BAM, home grown Thai Basil!***
- 1-2 tbsp olive oil
- 2-3 tbsp of sugar
- salt/pepper to taste
- optional to add*: pumpkin puree, eggplant, potatoes. I try to limit 2-3 type of veggies so it doesn't become overbearing but its all up to preference.
- In a mixing bowl or Pyrex measuring cup: mix 1/2 can of the coconut milk and curry paste together until well combined, set aside.
- For quicker cooking: microwave green beans for 2 minutes. Set aside. I do this for any vegetables that usually take longer to cook (i.e green beans, potatoes, etc) to precook it so it finishes faster.
- In a medium sized sauce pan, over medium high heat, heat up some olive oil and toss in garlic and bell peppers. Cook for about 2-3 minutes until the peppers start to tenderize. Add in precooked green beans and bag of spinach. Cook until spinach is cooked down. Season with salt and pepper. Add in about 1 tbsp of basil and saute with the rest of the veggies for about a minute.
- Pour in curry coconut milk mixture and stir until just about to boil then add in the rest of the coconut milk. Stir in halibut pieces and basil. Cover for a few minutes until its about to boil and then give it another good stir. Add in sugar one tbsp at a time, mix, and taste in between to make sure its not too sweet. You don't want to add too much sugar.
- Turn off heat and cover. The halibut should be done cooking, if not it will finish with residue heat. Let it sit for about 3-5 minutes.
- Serve curry with rice!