Directions:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes, spooning with sauce every few minutes.
- Arrange 1/2 cup rice in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1693.66 Kcal (7091 kJ) | ||
| Calories from fat | 1018.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 113.13g | 174% | |
|---|---|---|---|
| Cholesterol | 81.65mg | 27% | |
| Sodium | 1509.31mg | 63% | |
| Potassium | 2391.28mg | 51% | |
| Total Carbs | 143.82g | 48% | |
| Sugars | 21.69g | 87% | |
| Dietary Fiber | 20.6g | 82% | |
| Protein | 51.87g | 104% | |
| Vitamin C | 41.4mg | 69% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 10.2mg | 57% | |
| Calcium | 205.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 128.65 Kcal (539 kJ) | ||
| Calories from fat | 77.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 174% | |
|---|---|---|---|
| Cholesterol | 6.2mg | 27% | |
| Sodium | 114.65mg | 63% | |
| Potassium | 181.64mg | 51% | |
| Total Carbs | 10.92g | 48% | |
| Sugars | 1.65g | 87% | |
| Dietary Fiber | 1.56g | 82% | |
| Protein | 3.94g | 104% | |
| Vitamin C | 3.1mg | 69% | |
| Iron | 0.8mg | 57% | |
| Calcium | 15.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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