Green Curry with Halibut & Basil

1. Prepare Corn and Heat Oil

Begin by carefully cutting the kernels off the ears of corn and set them aside in a bowl. In a large deep skillet, heat the canola oil over medium heat.

2. Add Curry Paste

When the oil is shimmering, add the Thai green curry paste. Sauté the paste for about 3 minutes, allowing it to sizzle and become fragrant.

3. Combine Liquids and Vegetables

Next, whisk in the coconut milk and clam juice into the skillet. Add the corn kernels and sliced red bell pepper. Allow this mixture to simmer for about 5 minutes.

4. Cook Halibut and Peas

Add the halibut pieces and sugar snap peas to the skillet. Let them simmer gently for another 5 minutes, or until the halibut is cooked through and the snap peas remain crisp.

5. Season and Finish

Finish the curry by stirring in the fresh lime juice, and season it to taste with kosher salt and freshly ground black pepper.

6. Serve

To serve, ladle the curry into bowls over a bed of steamed rice. Top each bowl with fresh basil leaves and jalapeño slices.