Thai-Style Halibut and Banana Curry with Peanuts

Thai-Style Halibut and Banana Curry with Peanuts
Photo by Scott Phillips


  • 12 oz. skinless halibut fillet, about 1-½ inches thick, cut into 2 pieces
  • 1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into ½-inch half-moons
  • 1 medium lime, zest finely grated, then halved
  • 3 medium scallions, thinly sliced (white and green parts kept separate)
  • 1 cup well-shaken canned coconut milk (not light)
  • Kosher salt
  • 2 Tbs. chopped salted roasted peanuts
  • + 2 more ingredients
    • ½ cup lightly packed chopped fresh cilantro
    • 1 Tbs. Thai red curry paste

In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth. Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish. Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets i...

View full recipe at Fine Cooking


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