UBS In Per Cooking Class: Thai Red Curry Halibut

*Class is In Person* Join a our delicious cooking class in honor of AAPI month & learn how to make Thai red curry with fish and spring veg!

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address.

This event is optional and not firm-mandated.

Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.

Thai Red Curry with Halibut & Spring Vegetables

Serves 4; Adapted from America’s Test Kitchen

2 (14-ounce) cans unsweetened coconut milk, not shaken

1 recipe Red Curry Paste (recipe follows) or 2 tablespoons store-bought red curry paste

2 tablespoons fish sauce

2 tablespoons brown sugar

1½ pounds halibut, cut into 2" cubes

Kosher salt

4 ounces snap peas, tips and strings removed

8 oz baby bell peppers, stemmed, seeded, and halved lengthwise

2 ounces carrots, peeled, split lengthwise and cut thinly on a bias

1 Thai chile, stemmed, seeded, and quartered lengthwise (optional)

½ cup loosely packed fresh basil leaves

½ cup loosely packed fresh mint leaves

1 tablespoon juice from 1 lime

½ cup unsalted roasted peanuts or cashews, chopped coarse

1. Carefully spoon off about 1 cup of the top layer of cream from one can of the coconut milk. Whisk the coconut cream and curry paste together in a large Dutch oven, bring to a simmer over high heat, and cook until almost all of the liquid evaporates, 5 to 7 minutes. Reduce the heat to medium-high and continue to cook, whisking constantly, until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.

2. Whisk in the remaining coconut milk, the fish sauce, and sugar, bring to a simmer, and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the salmon with salt, add to the sauce, and cook, stirring occasionally but gently, until the opaque and slightly firm, about 4 minutes. Gently stir in the snow peas, bell pepper, and chile (if using) and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the basil, mint, and lime juice. Sprinkle with the peanuts and serve.

Red Curry Paste:

Makes about ½ cup

8 dried small red chiles

⅓ cup water

4 medium shallots, peeled and quartered

2 stalks lemongrass, bottom 5 inches only,

trimmed and sliced thin

6 medium garlic cloves, peeled

1 medium fresh red jalapeño chile, seeds and ribs removed, chile chopped coarse 2 tablespoons minced fresh cilantro stems

2 tablespoons vegetable oil

1 makrut lime leaf or 1 tablespoon grated zest from 1 lime

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon minced or grated fresh ginger

1 teaspoon tomato paste

1 teaspoon table salt

1. Adjust an oven rack to the middle position and set the oven to 350 degrees. Place the dried red chiles on a big sheet and toast in the oven until fragrant and puffed, about 5 minutes. Remove the chiles from the oven and set aside and cool. When cool enough to handle, seed and stem the chile then break them into small pieces.

2. Process the chile pieces with the remaining ingredients in a food processor to a fine paste, about 3 minutes, scrape down the sides of the work bowl as needed.