Halibut Cubes in Thai Green Curry Sauce

Do not shake coconut milk before opening can. Skim 1/4 cup of thick "cream" from surface of milk and heat it in wok or saucepan over medium heat until bubbly.

Add curry paste, green onions and green beans and cook until mixture is quite fragrant and oil begins to separate from cream.

Discard remaining cream from coconut milk if desired, then add remaining milk and fish sauce to pan. Bring to a boil, lower heat to medium and cook until mixture is reduced by half.

Add fish cubes and tomatoes and simmer until fish is done, about 6 minutes. Stir in basil leaves and serve with rice.

NOTE: Coconut milk is high in saturated fat, so if you're watching calories, discard the oil-rich coconut "cream" and use 1 tablespoon peanut or corn oil when cooking the curry paste, green onions and green beans. You'll lose just a bit of the coconut flavor.

Look for Thai green curry paste in Asian markets.

Recipe Source: West Coast Seafood