June 13, 2011
Bon Appetit Thai Shrimp-Halibut Curry
I have been making an effort recently to incorporate more seafood into my family's diet. My two boys love any dish that has shrimp or fish in it and happily eat their whole plates. However, I have been trying to broaden their seafood horizons by giving them a wider variety of fish. I was pleased when a recent issue of Bon Appetit had a recipe for Thai shrimp-halibut curry, that would introduce a new fish flavor.
The longest prep for this recipe is the shelling and de-veining of the shrimp. The rest of the prep is short, with few ingredients requiring cutting or chopping. My total time took less than the 50 minutes suggested by the recipe. I did have to make a few modifications. Halibut was unavailable at my local grocery store, so I substituted cod. Additionally, I was unable to find shallots that week, so I substituted red onion. I was pleasantly surprised by the fact that I was easy able to find Thai red curry paste and fish sauce at my local grocery store.
My family really enjoyed this recipe. My two boys ate their entire plates and the leftovers the next day. My husband loved the cod, but thought the shrimp could be substituted with more fish to be more frugal without sacrificing taste. I will definitely make this dish again, with either cod or halibut.
For the recipe go to Bon Appetit Thai Shrimp-Halibut Curry.