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halibut in red curry coconut milk

(1)
akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

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!

(1)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For halibut in red curry coconut milk

  • 1 lb
    halibut, skinned and cut into 2" chunks
  • 6
    green onions, sliced thin (some of the green tops too)
  • 1 c
    chicken broth
  • 13 1/2 oz
    coconut milk, unsweetened
  • 3 Tbsp
    red curry paste (more if you like it really spicy)
  • 2 Tbsp
    lime juice
  • 6 c
    fresh spinach or a mix of spinach, kale and collards
  • 1 lg
    potato, baked (skin on) and sliced 1/2" thick circles
  • 1 c
    brown rice, cooked
  • GARNISH:
  • 1/4 c
    cilantro, chopped
  • salt and pepper to taste
  • 2 Tbsp
    chili oil (wolfgang puck's recipe)

How To Make halibut in red curry coconut milk

  • 1
    This is what you will need.
  • 2
    Add onions to a large/deep skillet and saute lightly in oil. I keep a bottle of Wolfgang Pucks Chili Oil on hand at all times. I use it for many things when I want to kick up the taste
  • 3
    Add broth, coconut milk red curry and lime juice. Cook over med-high heat until bubbly and thoroughly incorporated.
  • 4
    Add halibut pieces, cover with a lid and saute gently over medium heat (about 6-8 minutes or until fish is done).
  • 5
    Remove fish to a serving dish/platter, add the spinach to the sauce and saute only until it is almost wilted.
  • 6
    Add the cooked, sliced potatoes to the sauce and remove from heat. Let sit covered for 7 minutes to heat the potatoes. Pour sauce over fish and serve over brown rice. Garnish the whole affair with chopped cilantro.
  • 7
    **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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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