Thai-Style Halibut with Coconut-Curry Broth

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This was great! Spicy but not too spicy. The broth was yummy and the rice soaked it all up. It was also very filling

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This was a great recipe. The curry is very strong, so if you are sensitive to spice don't use quite so much curry. My picky boyfriend cleaned his bowl clean and would have eaten seconds if there was more. Will definitely make again.

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I love this recipe! I don't like halibut much, but it worked great with this recipe. The second time I made it, I tried it wiht salmon fillets, which also worked out pretty well, except I found that I couldn't taste the sauce as well.

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This dish was delicious. Halibut is out of season right now, so the fish guy at Whole Foods suggested line-caught sea bass. I made the recipe as written except I added 3 teaspoons of Williams-Sonoma red curry base in addition to the Taste of Thai red curry paste called for in the recipe. The W-S base is not spicy, but has tons of flavor. I used Taste of Thai light coconut milk, too. My picky 13-year-old even loved this.

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My husband and I both agreed that this is one of our top 3 recipes of all time. I followed the recipe exactly, except I used turbot instead of halibut (halibut was $25/pound at my supermarket!.

Highly recommended.

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I loved this recipe! It was so easy and flavorful. I also could not find halibut, so I used Tilapia instead. The tilapia held up in the sauce and did not fall apart. The curry broth was so flavorful and a little bit spicy, which we like.
This recipe is a keeper and will go into my regular rotation of weeknight recipes.

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I couldn't find halibut either. However, I went to a small grocery store. So, I used sole, which fell apart. But, it was still delicious. I will definitely make it again when I can get halibut.

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I loved this recipe. It was a one-pot meal to prepare, which I love, and the flavor was great. My husband is not a huge fan of spice, so next time we may reduce the amount of red curry paste to 1 tsp, but other than that I wouldn't change anything. We also used tilapia b/c there was no halibut in our grocery store. It seemed to hold up fine and was very tender. The 90-second brown rice was great. I will buy this for future dishes...Uncle Ben's is what we used. I think putting the cilantro into the sauce is what gives it such great flavor when spooned over the fish and rice. It was great.

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This recipe looked so delicious on tv, and the reviews were great, so I tried it. I used snapper instead of halibut based on what was in my grocery store, and green curry paste instead of red (I just prefer green curries. My husband and I both found the fish in this dish to be bland, while the green curry flavor completely overwhelmed the rice when we spooned the sauce over the dish. I am not sure if my substitutions ruined this recipe, but we won't be trying it again.

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The flavor was delicious. But for the time to locate red curry paste and low fat coconut milk (8g was the lowest I found. It made for a fun and romantic Saturday night to create an amazing dish. Would recommend if you have asian markets in your area. Used tilapia instead of halibut and was truly impressed.