Poached Halibut and Kabocha Squash in Tomato Curry Broth
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Poached Halibut and Kabocha Squash in Tomato Curry Broth
- lunch
- entrée
- 2-3 servings
- 30 minutes
Recipe by 10 Day Health Challenge.
Ingredients
- 1 T coconut oil
- ½ yellow onion, diced
- 1 T red Thai curry paste
- 1 ½ cups canned coconut milk
- ½ kabocha squash (about ¾ lb.)
- 2 pieces halibut fillets (about 10 oz.)
- ½ bunch of chard
- 1 lime
- Cilantro
Directions
- Cut the kabocha squash in half and remove the seeds. Cut one of the halves into wedges, then bite-size cubes. No need to remove the skin from this type of squash, unless desired.
- Rinse, shake dry, and chop the chard coarsely.
- Heat a shallow, heavy bottom pot over medium high heat. Add the coconut oil and — once hot — add the diced onion. Cook for 2-3 minutes, or until it begins to soften and become translucents.
- Add the curry paste and a splash of coconut milk. Mix the curry paste, onion and coconut milk until well incorporated.
- Add the remaining coconut milk and cubed squash. Cover and cook at a low simmer for about 10 minutes. Check that the squash is beginning to soften.
- Add the halibut and chard to the pot and season with salt and pepper. Cover and cook for another 8-10 minutes or until the halibut is cooked through (opaque and flaky).
- Serve over brown rice and garnish with fresh chopped cilantro and a squeeze of lime.
Serves 2
Recipe by 10 Day Health Challenge.
Recipe photo by Rosa Delgado.
