Time: 35 minutes
Ingredients not provided: Vegetable or olive oil, salt and pepper
Equipment required: Small pot (for rice), sauté pan or shallow pot, can opener, knife, and cutting board
Ingredients:
Directions:
Step 1: Cooking the rice
Place the rice, 1 and 1/4 cups of water and a pinch of salt into a medium sized pot and place over high heat.
Step 2: Cooking the rice, continued...
Once boiling, stir the rice and reduce the heat to low. Cover the pot and allow to simmer. Set a timer for 15 minutes. After 15 minutes, remove the pot from the heat and keep covered until ready to plate. Continue on to the next steps, while the rice is cooking.
Step 3: Prep your ingredients:
-Cut the sweet potato into small bite-sized pieces.
-Cut the dirty base of the King Oyster Mushroom off and discard. Cut the mushroom into lengthwise slices.
-Cut the bok choy into quarters, lengthwise.
-Salt and pepper both sides of the halibut.
Step 4: Cooking the curry
-Heat a sauté pan or shallow pot over medium heat. Coat the bottom of the pan with vegetable or olive oil and sauté the king oyster mushroom on both sides until slightly browned and caramelized. Season with a pinch of salt.
-Add one tablespoon of oil , the cut sweet potatoes and the green curry paste. Cook for one minute.
-Add the can of coconut milk, a 1/2 cup of water, the kaffir lime leaf
-Cover and simmer for 10 minutes.
-After 10 minutes, add the halibut (gently nestled into the broth) reduce the heat to low and cook until the fish is poached fully through. Approximately 5 minutes. Add the bok choy for the last minute of cooking.
Step 5: Serve
Plate green curry in bowl and garnish with a squeeze of lime. Enjoy with rice.
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