Thai Green Curry

INGREDIENTS:

2 tablespoons vegetable oil
4 tablespoons Thai green curry paste
2 cloves garlic , minced
2 teaspoons finely grated fresh ginger
3 teaspoons lemongrass paste (see note)
1 cup low-sodium vegetable broth
14 ounces (1 can) full-fat coconut milk
2 teaspoons Worcestershire sauce
1 teaspoon granulated white sugar
Strips of peeled lime skin from 1 small lime (make them big enough so you can pick them out later)
2 halibut fillets , skin removed, cut into 2-inch pieces
1/2 pound asparagus , trimmed and cut into 1-inch pieces
8 Thai basil leaves (see note)
juice of 1/2 lime
crispy fried Asian shallots (see note)
steamed jasmine rice , for serving

DIRECTIONS:

Heat oil in a heavy bottomed nonstick skillet or pot over medium high heat.
Add curry paste, garlic, ginger, and lemongrass; cook for 2 to 3 minutes until it mostly “dries out.”
Add vegetable broth and coconut milk, mix to dissolve paste.
Add in the Worcestershire and sugar.
Add lime peels.
Mix, then bring to a gentle simmer.
Add fish, stir, then cover and lower heat to medium so it’s bubbling gently. Cook 5 minutes.
Taste sauce. If necessary add more Worcestershire sauce or salt for more saltiness or sugar for more sweetness.
Add asparagus, cook 2 minutes until a bit softened, then stir through basil and lime juice. (Sauce should have reduced but will still be on the thin side, not thick – that’s how it’s supposed to be. Do not keep simmering or the sauce will darken.)
Remove lime peels and discard.
Serve curry over cooked jasmine rice and garnish with a little crispy fried shallots and torn basil leaves.