Halibut with coconut-red curry sauce from Cooking Light Annual Recipes 2010: Every Recipe...a Year's Worth of Cooking Light Magazine by Cooking Light Magazine

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Notes about this recipe

  • clkandel on September 10, 2021

    Quick and easy to make. I doubled the coconut milk and sauce ingredients and added carrot and blanched broccoli for a complete meal. I sautéed the carrot for a few minutes before adding the onions and ginger, then added the blanched broccoli with the coconut milk. I also added some extra heat to make this spicier. I served this over rice.

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