Thai-Style Halibut with Coconut-Curry Broth

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Average Rating:

Total Reviews: 240

Showing 111-120 of 240

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  • on June 26, 2008

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    I didn't have the highest expectations for this recipe, but was in the mood for something different than I normally cook. This recipe wowed me - it was easy to make, but had complex, delicious flavors. I would strongly recommend trying it!

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  • on June 04, 2008

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    I added red pepper with the shallot - and this dish was amazing. You never know how much flavor a "curry" dish will have, but this was phenomenal. Would be SO elegant for a dinner party, and it's easy!

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  • on June 02, 2008

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    I used a whole can of coconut milk, as mentioned by others. I felt it tasted pretty bland, I think it was my curry powder, so I added so red chili sauce, as well as some garam masala, which helped the flavor alot. I cooked the sauce much longer about 20 minutes until it was very thick. I served with the spinach and rice. My boyfriend thought it was really good, I thought it was pretty good, I would like to try and get more flavor from the sauce still.

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  • on June 02, 2008

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    Loved the recipe for the sauce. The only thing is, I'm more of a thick sauce kind of gal so I thickened the sauce and pan sauteed the halibut seperately. I also added a teaspoon of ground ginger when I added the curry.

    Served with steamed white rice (sauced of course with extra curry sauce! and wine...let's just say the plates were wiped clean before they got back to the sink!

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  • on May 31, 2008

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    I've made this dish several times using both halibut and tilapia. Both are good, although we prefer the halibut. What a great, quick and delicious dish. Definitely a once a weeker.

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  • on May 02, 2008

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    This recipe is great! I love Thai food anyway, but if you're not particularly fond of Thai cuisine, don't get scared by the red curry paste. Unless you REALLY don't like anything spicy at ALL -- it isn't too much. The only thing I did differently was to thicken the broth a bit with corn flour and additional chicken broth. Also, any type of "thick, white fish" works -- I used Cod because that was available at the market.

    Try this recipe -- you won't be sorry!

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  • on May 01, 2008

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    I'm sure the recipe is awesome as is but I made a few adjustments which worked out great. I used tilapia instead of halibut due to the cost difference. I also stirred in some corn starch into some of the left over canned chicken broth which I then added to the sauce in order to thicken it up to my desired consistancy.

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  • on April 26, 2008

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    Quick and delicious. Will definitely make this again!

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  • on April 22, 2008

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    This is the best home thai recipie I've made. My husband and I both love it! I've made it multiple times, trying different mild white fish and its always delish! Definately a keeper.

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  • on April 20, 2008

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    Unique, healthy, impressive presentation. Do what you can to find the curry paste, it's a must!! Wonderful flavor, nice kick with the lime. Make extra, you'll want more.

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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
418
 
Total fat
8.7 grams
 
Saturated fat
3 grams
 
Protein
43 grams
 
Carbohydrates
41 grams
 
Fiber
2 grams
 
Sodium
600 milligrams
 
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