Curried halibut and vegetable stew
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Canola oil
2 tsp
Green curry paste
2 Tbsp
Shallot
2 medium, thinly sliced
Uncooked zucchini
2 small, cut into 2-inch chunks
Bell pepper
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)
Chicken broth
½ cup(s)
Fish sauce
2 tsp, Asian
Uncooked halibut fillet
¾ pound(s), skinless, cut into 2-inch chunks
Fresh basil
1 Tbsp, thinly sliced
Lime
½ item(s), cut into 4 wedges
Instructions
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
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