Thai-Style Halibut in a Coconut-Curry Sauce

Thai-style Halibut In A Coconut-curry Sauce Recipe

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Vickie Parks


This is from the Food Network but with many changes. The recipe sort of fascinated me because it had a 5-star rating. but reviewers consistently commented on how to improve the sauce. I tried it with the changes that were most consistently mentioned, and we thought it was fantastic. So I'm posting the recipe as I revised it.

The sauce is great for flavoring cooked white Jasmine rice, too.


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10 Min
20 Min


  • 5 cups
    baby spinach, rinsed and dried
  • ·
    water (enough to steam or microwave the spinach)
  • 2 tsp
    vegetable oil
  • 4 medium
    shallots, finely chopped (about 3/4 cup)
  • 3 clove
    garlic, minced
  • 1 tsp
    ground ginger
  • 1 1/2 Tbsp
    red curry paste (or 1 tablespoon curry powder)
  • 1/2 c
    chicken broth
  • 1 (13-oz) can(s)
    coconut milk
  • 1 Tbsp
    brown sugar
  • 4 (6-oz)
    halibut fillets, skin removed
  • 1/2 tsp
    salt, or to taste
  • 1/2 c
    fresh cilantro leaves, coarsely chopped
  • 2
    scallions, thinly sliced
  • 2 Tbsp
    fresh lime juice
  • ·
    black pepper, to taste
  • 2 c
    cooked jasmine rice (for serving)
  • 1 large
    lime, quartered (for lime wedge garnish) - optional

How to Make Thai-Style Halibut in a Coconut-Curry Sauce


  1. Steam or microwave 5 cups of washed baby spinach for 2 minutes; set aside.
  2. In a large sauté pan, heat the oil over moderate heat. Add the shallots, garlic and ginger, and cook, stirring occasionally, until beginning to brown, about 3 or 4 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, and brown sugar, and simmer 5 minutes or until sauce is slightly thickened.
  3. Season the halibut with 1/2 teaspoon salt. Arrange the fish in the sauté pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  4. Arrange steamed spinach among 4 serving plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season (to taste) with salt and pepper. Ladle the sauce over the fish, garnish with lime wedges if desered, and serve immediately with cooked jasmine rice.

Printable Recipe Card

About Thai-Style Halibut in a Coconut-Curry Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Thai
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy
Hashtag: #SE Asia

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