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.

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