Thai-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.
Ingredients
- 1 tbsp olive oil
- 4 scallions, whites/light greens sliced, dark greens sliced and reserved for garnish
- 1 tbsp minced ginger
- 1 tsp dried turmeric
- 1 carrot, cut into matchsticks
- ½ cup snow peas, trimmed and sliced thinly on the diagonal
- ½ red bell pepper, cut into matchsticks
- ½ cup frozen green peas
- 1 13-ounce can coconut milk, (full fat)
- 1 tbsp red curry paste, or to taste
- 1 tsp coconut aminos, or soy sauce to taste
- Cooking oil spray
- 16 ounces halibut, 2 fillets, about 8 ounces each
- Kosher salt and black pepper, to taste
- Hot cooked rice or Asian noodles
- 1 tbsp lime juice, or to taste
- Garnish: chopped cilantro
- Reserved sliced dark green scallion tops
Recommended Equipment
Instructions
- Heat the olive oil in a skillet or medium saucepan over medium heat. Add the scallions (white and light green only) and cook for 3 minutes, stirring constantly. Add the ginger and turmeric and cook, stirring, for 1 minute longer.1 tbsp olive oil | 4 scallions | 1 tbsp minced ginger | 1 tsp dried turmeric
- Add the carrots and snow peas to the skillet and cook for another 2 minutes. Add the bell pepper and peas and cook for 2 minutes longer. Remove the vegetables to a plate and set aside.1 carrot | 1/2 cup snow peas | 1/2 red bell pepper | 1/2 cup frozen green peas
- To the same pan, add the coconut milk and curry paste. 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 as desired. Add 1 teaspoon coconut aminos or soy sauce, or to taste.1 13-ounce can coconut milk | 1 tbsp red curry paste | 1 tsp coconut aminos
- Add the vegetables back to the sauce and set aside.
- Heat the oven to 400°F.
- Spray a baking sheet with cooking oil spray. Arrange the halibut fillets on the baking sheet; sprinkle with kosher salt and pepper.16 ounces halibut | Kosher salt and black pepper
- Bake the halibut for about 12 to 15 minutes, or until the fish flakes easily with a fork. The general rule of thumb is 10 minutes per inch of thickness. 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. Drizzle with lime juice and garnish with the reserved green onion tops and cilantro, if desired.Hot cooked rice or Asian noodles | 1 tbsp lime juice | Garnish: chopped cilantro | Reserved sliced dark green scallion tops
Nutrition
Calories: 571kcalCarbohydrates: 18gProtein: 48gFat: 35gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 111mgSodium: 240mgPotassium: 1359mgFiber: 5gSugar: 7gVitamin A: 8147IUVitamin C: 76mgCalcium: 77mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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