1 pound Alaskan halibut skinned 1 1/2 inch chunks
10 ounces large uncooked shrimp deveined cut in half
1 T peanut oil
1 cup shallots chopped
2 garlic cloves minced
1 red pepper rough chopped
2 T fresh grated ginger
3 T Thai Kitchen red curry paste
1 can coconut milk
1 t Siracha sauce
1 T fish sauce nam pla or Nucor nam
Salt and pepper
1/3 cup fresh cilantro chopped
1/4 cup Thai basil chopped
Grate 2 limes for 1 1/2 t of zest. Squeeze limes to measure 2 T of juice.
Heat peanut oil in large skillet over medium high heat. Add shallots,garlic, pepper, and ginger and sauté until fragrant 3-4 minutes. Stir in curry paste, coconut milk, fish sauce, Sriricha sauce, lime zest, and lime juice stirring gently. Simmer 4-5 minutes. Add halibut and shrimp and simmer for about 6 minutes. Season to taste. Serve over quinoa or rice. Provide cilantro, Thai basil, additional hot sauce, and dried shrimp as condiments.