This easy Thai-inspired Halibut with Red Thai curry paste and coconut milk is flavorful and so easy to make!
The fish gets poached in the flavorful coconut broth, it is low effort, yet incredibly satisfying.
If you want more Halibut recipes, try my Halibut fish tacos.
Why you'll love this recipe
Flavorful: Gently poached fish in a coconut broth infused with garlic, ginger, and lime, and finished with fresh herbs.
Quick: Serve over rice with a simple cucumber salad for a fantastic 30 minute meal.
Versatile:: You can add any vegetable you prefer to make this a well rounded meal.
Ingredients
Here is what will need for this Thai-Inspired dish:
- Halibut: Or any other white, firm fish such as cod.
- Red curry paste: This is the star ingredient that does all the heavy lifting in this recipe. For a milder curry consider yellow curry or green curry paste.
- Aromatics: Shallots, ginger and garlic infuse the broth with so much flavor and a great aroma.
- Coconut milk: I've made this recipe with full-fat and light coconut milk. If using light coconut milk the broth will be more watery. For best results use full-fat coconut milk.
- Vegetables: Vegetables are optional but highly recommended, as they create a more complete and well-rounded meal. I used bell peppers and carrot matchsticks for mine.
- Fish sauce: It amps up the umami flavor in the curry. Use a splash of soy sauce and Worcestershire sauce to substitute in a pinch.
- Rice: For serving.
- Herbs: Garnish with cilantro.
- Lime: Squeeze some fresh lime juice to brighten up this dish.
Instructions
Portion your halibut into individual servings about 4-6oz each. Salt generously with kosher salt and freshly ground pepper.
In a skillet, over medium-high heat add the oil, shallots, peppers and carrots. Sauté for 5-7 minutes or until the vegetables soften and start to brown slightly.
Add in your minced garlic and ginger and cook for another minute.
Add the curry paste and cook for another minute.
Pour the coconut milk and fish sauce stir well. Bring the mixture to a boil. Once boiling, lower the heat to a simmer.
Nest the halibut fillets in the coconut curry and cover with a lid for about 10-15 minutes to gently poach the fish.
Finish with the juice of one lime and adjust seasonings if needed.
Serve over rice and garnish with cilantro, cucumber slices and lime wedges.
Storage and reheating
This dish is best when consumed fresh.
Reheat on the stove top with some of the curry liquid over medium heat until the fish is warmed through.
Ingredients
- 1 lbs Halibut fillet
- Salt and pepper to taste about 1 teaspoon Kosher salt
- 1 tablespoon avocado oil
- 1 red bell pepper thinly sliced
- 2 shallots diced
- ½ cup carrot matchsticks or thinly sliced carrots
- 3 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 2 tablespoon Thai red curry paste or to taste
- 1 13.5-oz. can coconut milk full fat
- 1 teaspoon fish sauce
- 1 lime plus one more for serving, optional
- cilantro for garnish
- rice for serving
- 1 Persian cucumber thinly sliced.
Instructions
- Portion your halibut into individual servings about 4-6oz each. Salt generously with kosher salt and freshly ground pepper.1 lbs Halibut fillet, Salt and pepper to taste
- In a skillet, over medium-high heat add the oil, shallots, peppers and carrots. Sauté for 5-7 minutes or until the vegetables soften and start to brown slightly.1 tablespoon avocado oil, 1 red bell pepper, 2 shallots, ½ cup carrot matchsticks
- Add in your minced garlic and ginger and cook for another minute.3 cloves garlic, 1 teaspoon minced fresh ginger
- Add the curry paste and cook for another minute.2 tablespoon Thai red curry paste
- Pour the coconut milk and fish sauce stir well. Bring the mixture to a boil. Once boiling, lower the heat to a simmer.1 13.5-oz. can coconut milk, 1 teaspoon fish sauce
- Nest the halibut fillets in the coconut curry and cover with a lid for about 10-15 minutes to gently poach the fish.
- Finish with the juice of one lime and adjust seasonings if needed.1 lime
- Serve over rice and garnish with cilantro, cucumber slices and lime wedges.cilantro, rice, 1 Persian cucumber
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