The aromatic Thai-style ginger and coconut curry sauce flavors mild, delicious halibut perfectly. Serve the halibut with the sauce over rice or Asian noodles. Cauliflower rice or konjac noodles are an excellent keto or low carb option.
Red curry sauces vary in heat and spice depending on the brand, so add just 1 tablespoon and then increase the amount to suit your taste and heat tolerance.
You might also like this recipe for Creole style halibut fillets or this baked halibut with curry and green onion topping.
PrintThai-Style Coconut Curry Halibut
Flavorful and aromatic ginger and coconut curry livens these Thai-style halibut fillets, along with colorful vegetables. Use as much or as little red curry paste as you like, depending on your heat tolerance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Fish, Halibut, Curry
- Cuisine: Thai
Ingredients
Scale
- 1 tablespoon olive oil
- 4 scallions (white and light green only, sliced thinly on the diagonal)
- 1 tablespoon minced ginger
- 1 teaspoon dried turmeric
- 1 carrot (cut into matchsticks)
- 1/2 cup snow peas (trimmed and sliced thinly on the diagonal)
- 1/2 red bell pepper (cut into matchsticks)
- 1/2 cup green peas (frozen)
- 1 (13-ounce) can coconut milk (full fat)
- 1 tablespoon red curry paste (or to taste)
- 1 tablespoon lime juice (or to taste)
- 1 teaspoon coconut aminos (or soy sauce or salt, to taste)
- 2 halibut fillets (6 to 8 ounces each)
- Kosher salt and black pepper (to taste)
- Hot cooked rice or Asian noodles
- Garnish: chopped cilantro
Instructions
- Heat the olive oil in a skillet or medium saucepan over medium heat. Add the scallions and cook for 3 minutes, stirring constantly. Add the ginger and turmeric and cook, stirring, for 1 minute longer.
- Add the carrots and snow peas to the skillet and cook for another 2 minutes. Add the bell pepper and thawed peas and cook for 2 minutes longer. Remove the vegetables to a plate and set aside.
- To the same pan, add the coconut milk, curry paste, and lime juice. Stir to blend and bring to a simmer. Reduce the heat to low and simmer for about 5 minutes. Taste and adjust the curry paste and lime juice, as desired. Add the coconut aminos, soy sauce, or salt, to taste.
- Add the vegetables back to the sauce and set aside.
- Heat the oven to 400 F.
- Spray a baking sheet with nonstick cooking spray. Arrange the halibut fillets on the baking sheet; sprinkle with kosher salt and pepper.
- Bake the halibut for about 14 to 17 minutes, or until the fish flakes easily with a fork. The minimum safe temperature for fish, according to the USDA, is 145 F.
- To plate, reheat the sauce. Add a mound of hot rice or noodles to a plate or wide bowl. Place the halibut on the rice or noodles and spoon the sauce over the fish. Garnish with fresh chopped cilantro.
