I managed to survive a years worth of work, and now I’m finally on Christmas break until the new year (pretty much)! Ok, its unofficial, but I’m milking it for all its worth. I’m happy to report that all the holiday gifts are in the house, and my plans for the next week are as follows. Do nothing. Sure, there’s always SOMETHING to do; cleaning, cooking, etc. but for the most part I’m going to use this time just to chill out. Mental breaks are key to my overall well being, especially during this stressful time of the year.
Of course curry has to be on my mental break menu plan. There’s nothing quite as warm and comforting as curry on a cold (ok, only in the 50s here, but still cold to us) winter day. Add a couch, a quilt, and some wine and I’m the happiest girl around.
Halibut with Coconut-Red Curry Sauce recipe from Cooking Light
- 2 teaspoons canola oil, divided
- 4 (6-ounce) halibut fillets
- 1 cup chopped onion
- 1/2 cup chopped green onions
- 1 tablespoon grated peeled fresh ginger
- 1 cup light coconut milk
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 3/4 teaspoon red curry paste
- 1/2 teaspoon ground coriander
- 1 tablespoon chopped fresh basil
- 2 teaspoons fresh lime juice
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
- Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.