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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely grate enough peel from 2 limes to measure 11/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges. | 2. Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sauté until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 11/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime	3			-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
shallot	1	cup	chopped	115.2	26.88	4.0	0.16
red bell pepper	1		cut	0.0	0.0	0.0	0.0
ginger	1 1/2	1/2	minced peeled	2.4	0.5331	0.0546	0.0225
thai red curry paste	2 1/2	1/2		0.0	0.0	0.0	0.0
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
halibut fillet	16 -18	ounces	cut	0.0	0.0	0.0	0.0
shrimp	8		peeled deveined uncooked	2574.9392	33.0027	493.5905	36.6294
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
basil	1/3	cup	chopped	1.84	0.212	0.252	0.0512

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.