Curried halibut and vegetable stew

3 - 4
PersonalPoints™ per serving
Total Time
30 min
15 min
10 min


Canola oil

2 tsp

Green curry paste

2 Tbsp

Uncooked shallot(s)

2 medium, thinly sliced

Uncooked zucchini

2 small, cut into 2-inch chunks

Uncooked bell pepper(s)

1 item(s), medium, red, cut into 2-inch chunks

Shredded uncooked napa cabbage

2 cup(s), (2-inch pieces)

Canned unsweetened light coconut milk

1 cup(s)

Canned chicken broth

½ cup(s)

Fish sauce

2 tsp, Asian

Uncooked halibut fillet(s)

¾ pound(s), skinless, cut into 2-inch chunks


1 Tbsp, thinly sliced

Fresh lime(s)

½ item(s), cut into 4 wedges


  1. Heat oil in large deep, heavy skillet or wok over high heat. Add shallots and stir-fry until softened, about 30 seconds. Add zucchini and bell pepper and stir-fry until crisp-tender, about 2 minutes.
  2. Stir in cabbage. Add coconut milk, broth, curry paste, and fish sauce and bring just to boil. Add halibut. Reduce heat and simmer, covered, until halibut is just opaque in center, about 2 minutes. Remove from heat and stir in basil. Serve with lime wedges.
  3. Serving size: 1½ cups


Brown rice makes a perfect accompaniment to the stew.