Thai Shrimp Halibut Curry

Ingredients

• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 0.3 cup basil fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 1.5 tablespoons ginger fresh minced peeled
• 16 ounces pacific halibut filets cut into 1 1/2-inch chunks
• 3 large lime 
• 1 large bell pepper red cut into 1/2-to 3/4-inch dice
• 1 cup shallots chopped
• 8 ounces shrimp deveined uncooked peeled
• 2.5 teaspoons curry paste red (such as Thai Kitchen brand)
• 13.5 ounce coconut milk unsweetened canned
• 1 tablespoon vegetable oil 

Equipment

Directions

1. Finely grate enough peel from 2 limes tomeasure 1 1/2 teaspoons. Squeeze enoughjuice from 2 limes to measure 2 tablespoons.
2. Cut third lime into wedges.
3. Heat vegetable oil in large saucepanover medium-high heat.
4. Add choppedshallots, diced red bell pepper, and mincedginger; sautè until shallots are tender andpeppers soften, about 5 minutes. Stir incurry paste, coconut milk, fish sauce, 1 1/2teaspoons lime peel, and 2 tablespoons limejuice. Simmer gently, stirring often, about 5minutes.
5. Sprinkle fish and shrimp with saltand pepper.
6. Add fish and shrimp to currysauce. Return to very gentle simmer andcook just until fish and shrimp are opaque incenter, 5 to 6 minutes. Season to taste withsalt and pepper. Gently stir in cilantro andbasil; serve with lime wedges.
7. calories, 9 g fat, 1 g fiber
8. Bon Appétit