|1 lb.||halibut, shrimp or other firm fish|
|1 tbsp.||finely chopped lemon grass|
|1||chopped sweet onion|
|1||piece of ginger, peeled and finely chopped|
|2||hot green chiles|
|3 tbsp.||Thai green curry paste|
|1||12 oz. can coconut milk|
|2 tbsp.||vegetable oil|
|Kosher salt to taste|
Slice the halibut into large chunks, about 2 inches across.
In a wok or large saute pan, heat the vegetable oil over medium-high heat for a minute and then add the onion,
lemongrass, ginger and green chiles. Turn the heat up to high and stir fry for 2-3 minutes, until the onions begin to
colour. Add the coconut milk and the curry paste, then turn the heat down to medium and stir well to combine and
simmer. Do not let it boil hard. Add the halibut and simmer for 5-10 minutes. Salt to taste and add a squeeze of lime.