Ingredients

1 star anise or ¾ teaspoon anise seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 cup canned coconut milk 1 ¾ cups fat-skimmed chicken broth ½ cup fresh Thai basil leaves or regular sweet basil leaves, rinsed 2 tablespoons Asian fish sauce 1 tablespoon sugar 3 pounds boned, skinned halibut or catfish fillets 1 ½ tablespoons vegetable oil 2 pounds green beans, rinsed and stem ends trimmed 1 red bell pepper (about 6 oz.), rinsed, stemmed, seeded, and slivered 2 teaspoons cornstarch 6 to 8 cups hot cooked brown or jasmine rice ¼ cup finely slivered fresh basil leaves Salt and pepper 1 cup Green curry paste 6 fresh or thawed frozen kaffir lime leaf sections (each 1 1/2 to 2 in. long) 2 teaspoons grated lime peel (green part only)

Description

A Fragrant, Vivid Green Sauce Goes Over Baked Fish Fillets For This Dish, And Quick-cooked Vegetables Are A Colorful Garnish. You Can Make The Sauce (steps 1 And 2) Up To 1 Day Ahead; Cool, Cover, And Chill. Reheat For Use In Step 6.

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