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Halibut in a Thai-inspired coconut curry with rice and cucumbers.

Isabel
This easy Thai-inspired Halibut with Red Thai curry paste and coconut milk is flavorful and so easy to make!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 178 kcal

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

Notes

Make the rice first as this will take the longest.
Red curry paste adds plenty of heat, be sure to adjust to taste if needed.

Nutrition

Calories: 178kcalCarbohydrates: 9gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 56mgSodium: 210mgPotassium: 703mgFiber: 2gSugar: 4gVitamin A: 4886IUVitamin C: 47mgCalcium: 43mgIron: 1mg
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