Halibut in Red Curry Coconut Milk Sauce

Sherry Blizzard


I love curry, halibut and coconut milk. Why not marry all these flavors together? I did not grow up eating this kind of food so it is a stretch for me to even attempt to do it the justice that Thai food deserves. But this is a winner!

pinch tips: How to Perfectly Cook Fish in a Pan





5 Min


15 Min


Stove Top


1 1/2- 2 lb
halibut, skinned
green onions, sliced thin (some of the green tops too)
1 1/2 c
chicken broth
13 1/2 oz
coconut milk, unsweetened
2 Tbsp
red curry paste (more if you like it really spicy)
2 Tbsp
lime juice
6 c
fresh spinach
1/4 c
cilantro, chopped
1 pkg
**brown rice, cooked and microwaveable

Directions Step-By-Step

This is what you will need.
Add onions to a large/deep skillet and saute lightly in oil.
Add broth, coconut milk red curry and lime juice. Cook over med-high heat until bubbly and thoroughly incorporated.
Add halibut pieces, cover with a lid and saute gently over medium heat (about 6-8 minutes or until fish is done).
Remove fish to a serving dish/platter, add the spinach to the sauce and saute only until it is almost wilted. Pour sauce over fish and serve over brown rice. Garnish the whole affair with chopped cilantro.
**In the interest of time, I used Seeds of Change already cooked brown rice (microwaveable). You can save yourself some serious change and make rice from scratch. That bag cost $6 compare that to unprepared rice! I won't do that again. White rice is also just as good--I just like the nutty flavor of brown.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Fish
Regional Style: Thai
Other Tags: Quick & Easy, Healthy