1 Video | Photo: Thai-Style Halibut with Coconut-Curry Broth Recipe
Ingredients
- 2 teaspoons vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
- 2 cups low-sodium chicken broth
- 1/2 cup light coconut milk
- 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
- 4 (6-ounce) pieces halibut fillet, skin removed
- Steamed spinach**
- 1/2 cup coarsely chopped fresh cilantro leaves
- 2 scallions, green part only, thinly sliced
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- 2 cups cooked brown rice, for serving
Directions
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the 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.
Arrange a pile of steamed spinach in the bottom of 4 soup 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 and serve with rice.
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By steff0566
san diego, CA
on May 12, 2013
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This is a great recipe. A few simple additions made it even better for us. We substituted one tsp of veg oil for one tsp of coconut oil. We added one tsp of fish sauce to the chicken broth/coconut milk. We also topped with toasted flaked coconut and a lime wedge for garnish. Delish!
By R F M
on May 02, 2013
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Used sea bass which was equally nice. Light floured and seared each side in a pan until lightly brown and slightly crispy before adding to the liquid and cooking through. Also melted a tab of butter with a TBS or so of flour and added to the sauce to help thicken a bit. Very yummy!
By laura.omalley_1...
Aurora, ON
on April 25, 2013
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This is spectacular. I've now been eating leftovers for the past two days. I didn't braise the fish, I panfried it crisp and then added it to the broth. I also added some finely shredded mango on top and it brightened it up. Wow.
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