Recipes

Serves 4

1 can (15 oz) unsweetened coconut milk

1-2 Tbsp. Thai green curry paste

1/4 c. sliced green onions

1/2 pound green beans, trimmed and cut into 1-inch pieces

1 Tbsp. Thai fish sauce

1 pound Alaska Halibut, skinned, boned and cut into 1-inch cubes

2 medium tomatoes, peeled, seeded and coarsely diced

Handful of fresh basil or mint or combination of both

Don't shake the coconut milk before opening can. Skim 1/3 c. of thick "cream" from surface of milk and heat in wok or saucepan over medium heat until bubbly. (If using low-fat coconut milk, use oil in place of cream). Add curry paste, green onions and green beans. Cook until mixture is fragrant and oil begins to seperate from cream. Add remaining milk and fish sauce. Bring to a boil, lower to medium and cook until mixture is reduced by half. Add fish cubes and tomatoes and simmer until fish is done, about 6 minutes. Stir in herbs and serve over rice to catch all that yummy sauce.

D. Ripley, Albuquerque NM