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thai style coconut curry halibut fillets

Thai-Style Coconut Curry Halibut

Diana
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.
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Servings 2 servings
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Course Curry, Fish, Halibut
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients
  

  • 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.
Keyword baked halibut, coconut curry halibut, halibut, thai coconut curry sauce, thai fish
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