Thai Style Prawn and Halibut Curry
½ lb fresh halibut, cubed
½ lb fresh prawns, shelled
½ onion, chopped
2 tbsp. ginger, minced
1 – 2 tbsp. green curry paste
1 tsp. fish sauce
3 tbsp. clover blossom honey
1 can light coconut milk
½ red and yellow pepper, julienned
1 cup spinach, chopped
1 lime, halved
½ cup fresh cilantro, chopped
In Dutch oven or other suitable pot, sauté onion and ginger until fragrant and translucent. Add peppers and spinach and cook until spinach is wilted.
Mix in curry paste and cook for 5 minutes ensuring everything is evenly coated.
Add coconut milk, honey and fish sauce. Gently bring to a boil, then simmer sauce for 10 minutes or so.
Place the cubed halibut in the curry sauce and poach for 5 – 7 minutes and then add the prawns and cook another 2 to 3 minutes until they have turned pink being careful not to overcook.
Remove from heat and garnish with fresh cilantro and a squeeze of fresh lime. Serve over rice if desired.