4 shallots, chopped
4 garlic cloves, chopped
1 tbsp ginger, minced
3 tsp red curry paste
1 red bell pepper, sliced long
1 serrano pepper, sliced round
1 1/2 cups chicken broth
1 heaping cup coconut milk
3 hashes fish sauce (optional)
1/2 cup chopped cilantro
2 scallions, thinly sliced
Juice from one lime
2 lbs halibut or protein/veggie of choice
Salt and pepper to taste
Saute bell and serrano peppers in oil for about 5 minutes.
Add garlic, shallots and ginger and saute until soft and fragrant, about 3 minutes.
Add in red curry paste and season with s&p, stir for a few minutes.
Add in chicken broth, coconut milk and optional fish sauce.
Bring to a low boil for a few minutes.
Salt and pepper both sides of the halibut and add to the sauce for about 7 minutes (possibly longer for thicker pieces).
Once fish is cooked, plate with sides of choice (I chose garlic spinach and brown rice).
Complete the remaining sauce by adding the lime juice, scallions and cilantro.
Spoon sauce over plate and enjoy!