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Thai yellow curry paste can be found at Asian markets and in the Asian foods section of many supermarkets.
Preparation
Curry Base
Heat oil in a medium pot over medium-low heat. Add carrots, celery, onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are fragrant and softened, 10?15 minutes.
Increase heat to medium-high; add curry paste. Cook, stirring continuously, until paste begins to caramelize, 2?3 minutes. Add carrot juice; increase heat to high. Bring to a boil; reduce heat to medium-low. Simmer until juice is reduced by half, 15?20 minutes.
Strain curry through a sieve into a large bowl; discard solids in sieve. Return to same pot; add coconut milk and mixed vegetables. Cook over medium-high heat, stirring occasionally, until vegetables are tender, 8?10 minutes. Season with salt and pepper.
Almond-Crusted Halibut
Preheat oven to 350?. Grind almonds in a food processor until largest pieces are 1/8" (do not grind to a paste). Transfer to a wide shallow bowl. Season both sides of each fillet with salt. Whisk egg white in another wide shallow bowl until just frothy. Dip top of each fillet in egg white, then into almonds, pressing to adhere. Transfer to a plate, crust side up.
Heat oil in an ovenproof skillet over medium-high heat. Place fish, crust side down, in pan. Cook until nuts are golden brown, 3?4 minutes. Turn over fillets and transfer skillet to oven. Bake until fish is just opaque in center, 4?5 minutes.
Divide curry base among wide bowls. Top with fillets, crust side up. Garnish with basil.
Read More http://www.bonappetit.com/recipes/2012/09/almond-crusted-halibut-with-vegetable-curry#ixzz2CUhpAJVl
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1807g) | ||
Recipe Makes: 1 | ||
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Calories: 1846 | ||
Calories from Fat: 1147 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.5g | 170 % | |
Saturated Fat 50.4g | 252 % | |
Monounsaturated Fat 52.5g | ||
Polyunsanturated Fat 17.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 9853.6mg | 340 % | |
Potassium 5209.6mg | 137 % | |
Total Carbohydrate 157.4g | 46 % | |
Dietary Fiber 30.1g | 121 % | |
Sugars, other 127.2g | ||
Protein 46.1g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1846
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