CURRY HALIBUT RECIPES
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH - FOOD …
Provided by Ellie Krieger
Categories main-dish
Total Time 27 minutes
Cook Time 27 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
Nutrition Facts : Calories 418 calorie, FatContent 8.7 grams, SaturatedFatContent 3 grams, SodiumContent 600 milligrams, CarbohydrateContent 41 grams, FiberContent 2 grams, ProteinContent 43 grams
CURRY CHICKEN AND RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.
Nutrition Facts : Calories 500 calories, FatContent 18g fat (4g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1162mg sodium, CarbohydrateContent 53g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 32g protein.
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CURRY CHICKEN AND RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Asia, Indian
Calories 500 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Asia, Indian
Calories 500 calories per serving
- In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes., Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.
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