Step 1

In a deep skillet with a lid, heat the oil over medium heat. Add the shallots and saute, stirring, about 90 seconds. Stir in the green curry paste. Pour in the stock, coconut milk, and sugar. Bring to a simmer, reduce heat to low, and cook for 10 minutes or until the curry is reduced by half. Taste for seasoning and add salt if needed.

Step 2

Stir the peppers, snap peas and lime juice into the curry and bring it back up to a simmer. Submerge the halibut fillets in the simmering curry. Cover the pot tightly with a lid and poach the fillets for 5 minutes or until cooked to medium in the center, being very careful not to overcook the fish.

Step 3

Add steamed jasmine rice to four serving bowls. Using a seafood spatula, carefully place each halibut fillet on top of the jasmine rice. Ladle some of the curry broth and vegetables over the halibut fillets. Garnish with Thai basil, scallions, and lime wedges. Serve promptly.