Thai-Style Halibut with Coconut-Curry Broth

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I've made this recipe several times now and it is always delicious. Due to the high price of halibut I have also used talapia and Basa. For those of you who didn't get "heat" or flavor, you must try the curry paste, not powder. Red curry paste is in the ethnic section near soy, hoisin, etc. I did remove the fish when done and then reduced the sauce so I could serve on a plate and there was still enough sauce for both the fish and rice. I love the flavor and will make for my "foodie" friends next time.

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Great recipe... Full of flavour... I added some lime zest to it which worked well. I also added lentils to the broth rather than rice to make it extra healthy and it turned out amazing. Will make again forsure.

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My family loved this dish! I followed some of the suggestions and used regular coconut milk and more of it. Next time, I'll stick with the light coconut milk. I couldn't find Halibut, so used a Chilean Sea Bass, which was great to cook with, but next time, I will also pan cook the fish, make the sauce separately and just spoon the sauce over the fish at the end of preparation. I forgot to salt the fish and found that the dish was a little bland, so use the salt.

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This was so very easy to make. And if seasoned well with salt, pepper and lime juice, the dish is full of flavor. My husband is not fond of coconut milk so I substituted it with whipping cream. It worked out just as well. And using just 1 can of chicken broth is fine. You won't have so much left-over liquid the dish produces. And it's an impressive dish if one is not experienced cooking ethnic-style recipes!

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It came out tasty as I followed the directions with the exception of using a full can of Coconut Milk, I still didn't get the sweet taste that Thai food originally has to it. So I think next time I will use less red curry paste, add Coconut milk but not the light kind and some cornstarch to thicken it up a bit, maybe some red pepper flakes for a spicy kick.

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This is a great recipe. It is not spicy so I usually add spicy red chili paste. I also use the whole can of coconut milk.

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I loved this! It was a great way to liven up fish! Next time, I'll use less broth (I used the whole can of coconut milk and 1.5 cups broth-next time I'd use 1/4 cup broth!. I also used only 1 tsp curry powder. It was great!

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The taste of the curry paste and the coconut milk is really subtle, but the lime juice gives it a kick. All in all a yummy and light meal!

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I don't want to bash this recipe, b/c as we all know, user-error often accounts for things turning out less than perfect. I just thought it didn't really taste like authentic Thai for one thing, and the flavors just didn't pop for me. I think maybe a little more heat, maybe some lime juice....maybe even some fish sauce would have made this alot more exciting to eat. I may try it again with a few changes, but I wasn't jumping out of my chair.

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I made mine with extra broth and made a kind of soup out of it. It was very tasty.