Food Recipes Green Curry With Halibut and Corn 4.1 (55) 2 Reviews By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Updated on May 12, 2017 Rate PRINT Share Close Photo: Johnny Miller Hands On Time: 20 mins Total Time: 30 mins Yield: 4 serves Ingredients 2 tablespoons canola oil 2 shallots, thinly sliced 3 tablespoons green curry paste 1 15-ounce can unsweetened coconut milk ¾ cup low-sodium chicken broth 2 cups fresh or frozen corn kernels 1 ½ pounds boneless, skinless halibut, cut into 1½-inch pieces Cooked rice and lime wedges, for serving 1 cup small basil leaves 1 jalapeño, thinly sliced Directions Heat the oil in a large, deep skillet over medium-high heat. Add the shallots and green curry paste. Cook, stirring, until the shallots are soft, 2 to 3 minutes. Add the coconut milk and chicken broth and bring to a simmer. Stir in the corn and halibut. Cover and simmer over medium heat until the fish is opaque throughout, 6 to 8 minutes. Spoon the curry over the cooked rice in serving bowls and top with a squeeze of lime and the basil and jalapeño. Rate It Print