Makes 4 servings


  • 3 large limes
  • 1 ½# halibut, cut into 1 ½-inch chunks
  • 1 tablespoons vegetable oil
  • 1 cup chopped shallots
  • 1 large red bell pepper, cut into ½-¾ inch dice
  • 1 ½ tablespoons minced peeled fresh ginger
  • 2 ½ tablespoons Thai red curry paste
  • 1 14-ounce can unsweetened coconut milk
  • 1 tablespoon fish sauce
  • ⅓ cup chopped fresh cilantro
  • ⅓ cup chopped fresh basil


  1. Finely grate enough peel from 2 limes to measure 1 ½ teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges. 
  2. Rub lime zest all over halibut pieces; cover with plastic wrap and let marinate in the fridge while you get the dish started.
  3. Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; saute until shallots are tender and peppers soften, about 5 minutes. 
  4. Stir in curry paste, coconut milk, fish sauce, 1 ½ teaspoons lime peel, and 2 tablespoons lime juice. 
  5. Simmer gently, stirring often, about 5 minutes. Sprinkle fish with salt and pepper. Add fish to curry sauce. Return to very gentle simmer and cook just until fish is opaque in center, 5-6 minutes.
  6. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges and plenty of jasmine rice.