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Coconut Curry Thai Halibut

Prep Time:

10 mins

Cook Time:

​

Serves:

​

Level:

Intermediate

About the Recipe

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Ingredients

  • 4 - 6OZ pieces of halibut, skin removed

  • 2 tsp coconut oil

  • ¾ C shallots finely chopped (4)

  • 2 ½ tsp red curry paste or alternately 2 tsp curry powder

  • 2 C chicken bone broth

  • ½ C coconut milk

  • ½ tsp salt, plus more for seasoning

  • 5 C spinach

  • ½ c coarsly chopped cilantro leaves

  • 2 scallions, green parts, sliced thinly

  • 2 Tbs fresh lime juice

  • Black pepper

Preparation

Lightly steam 5 cups of spinach for 2 mins. tender baby greens are best.

In a large sauté pan, heat the oil over medium. Add the shallots and cook, stirring occasionally, until beginning to brown. about 3-5 mins.

Add the curry paste, stir until fragrant, about 30 seconds, and then add broth, coconut milk and salt.


 Simmer 5 mins or until reduced by just more than half.


Season Halibut with ¼ tsp salt. Arrange the fish in the pan and cover with sauce. 

Cover and cook for 7 mins or until the fish flakes easily. 

Plate the spinach on 4 soup plates, top with fillets, Stir the cilantro, lime juice and scallions into the sauce and season to taste with salt and pepper. Ladle the sauce over the fish and serve with brown or basmati rice.




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