This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

​If you haven't worked with lemongrass before - don't let it intimidate you. Just trim off the upper woody stalks and use the bright green bottoms. Give each piece a few whacks with the dull top off your knife to release the flavor, then slice or chop as your recipe requires.

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Thai Green Curry Fish


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  • Vegetable oil
  • 4 shallots, thinly sliced
  • 1 tablespoon Thai green curry paste
  • 1 (3-inch) piece lemongrass, very thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 2 cups low-sodium chicken broth
  • 1/2 cup coconut milk
  • Salt and freshly ground black pepper
  • 4 (6-oz.) pieces halibut or cod fillet, skin removed
  • 3 cups (packed) baby spinach
  • 1/2 cup coarsely chopped fresh cilantro
  • Juice of 1 lime
  • 2 green onions, thinly sliced


Heat a large sauté pan over medium-high heat. Lightly coat bottom of pan with oil. Add shallot and sauté, stirring frequently, until it starts to brown. Add curry paste; stir constantly for about 30 seconds, or until it becomes fragrant. Add lemongrass and red bell pepper and stir for 30 seconds longer. Add broth and coconut milk and season with salt and pepper. Simmer gently for 5 minutes.
Add halibut to pan; spoon sauce over to coat. Cover pan and simmer for about 7 minutes. Add spinach and stir gently to combine. Simmer for 3-5 minutes longer, or until halibut is cooked through and spinach is wilted.  Stir in cilantro and lime juice. Garnish with green onions.
Serve with steamed rice.

Recipe from Central Market Mill Creek - Culinary Resource Center
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