Recently we ate at Earl's Restaurant in downtown Denver. I had a fabulous meal of halibut with panang curry sauce, served with mushroom risotto and spinach. I've tried to recreate the recipe. My first attempts using store-bought curry sauces produced mediocre results. I've played around with different sauces and finally came up with one worth sharing with you. This one is very tasty.
2 tbsp canola oil, divided
3 large shallots, diced
1 tbsp red curry paste (I used Thai Kitchen)
3 cups chicken broth
1 cup light coconut milk
3/4 tsp salt
3 tbsp lime juice
4 6-oz halibut filets
6 cups baby spinach leaves, lightly packed
3 scallions, thinly sliced (green part only)
1/2 cup fresh cilantro, chopped
Mushroom risotto (see recipe)
Season halibut with salt and pepper. Set aside.
Heat 1 tbsp oil in large skillet over medium heat. Add shallots. Cook, stirring occasionally, until lightly browned, about 3 to 5 minutes. Add the curry paste. Stir until curry paste is blended, 1 minute or less. Add chicken broth, coconut milk and salt. Simmer about 5 minutes, until sauce is reduced to about 3 cups. Add lime juice.
Place the halibut in the pan, covering the halibut with the sauce. Cook until the halibut flakes easily with a fork.
Put spinach in microwave-save bowl and cover tightly. Microwave for 2 minutes.
To serve, use wide soup bowls or plates with a good rim to contain the sauce. Place 2/3 cup risotto in center or bowl or plate. Cover with a generous layer of spinach. Top with halibut. Spoon the curry sauce over the halibut and top with scallions and cilantro.