Sunday, September 18, 2016
halibut and bok choy in green curry-coconut broth
I always love the recipes in Real Simple magazine. This one is no exception. A very mild dish but very satisfying. I am a huge fan of bok choy.
tilapia loins and bok choy in green curry-coconut broth (Real Simple Magazine, September 2016)
2 (14 ounce) cans coconut milk
1 1/2 cups chicken broth
1/4 cup green curry paste
2 1/2 tablespoons lime juice
2 teaspoons finely chopped fresh ginger
1/2 teaspoon kosher salt
4 heads baby bok choy (I used 2 heads regular bok choy, chopped)
1 cup chopped red bell peppers
4 boneless skinless tilapia loins from Costco
1/4 cup torn fresh basil leaves
lime wedges for serving
Whisk together the coconut milk, broth, green curry paste, lime juice, ginger and salt in a large pot. Bring to a boil over medium-high, stirring occasionally. Reduce heat and simmer 10 minutes.
Add the bok choy and bell pepper; cook until just tender, about 5 minutes. Add the fillets and cover. Simmer until the fish is opaque, 6 to 8 minutes. Sprinkle with the basil and serve with lime wedges.