Thai-Style Halibut with Coconut-Curry Broth

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I love red curry and coconut milk sauces, but I felt like this one was kind of blah, not bad just blah. I might doctor up the leftover sauce with a little fish sauce and brown sugar. I don't think I would make this again.

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This was absolutely delicious... my husband even liked it (and he doesn't generally like fish, except it was too spicy for him... will tone it down for him next time. I used both halibut and cod...we definitely thought the halibut had more flavor.

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This was awesome! My sister and I love Thai food and wanted something healthy we could make at home. This came out perfect and tasted soooooooo good. The broth was so full of flavor.

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My whole family LOVED this! I used haddock instead because there was no halibut available. I also substituted Israeli couscous for the brown rice. Next time I will try with quinoa. It will definitely be in our rotation. You can do so many variations with this recipe!

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This recipe is definitely a winner. I used cod instead of halibut and it was great. I added less chicken stock and slightly more coconut milk along with a bit of cornstarch to thicken up the sauce. I served it with rice noodles and it was a big hit, it will definitely be a repeat!

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Yum!!! This is so easy and delicious. I had some tilapia on hand, so I used that, and it was perfect. I added less chicken stock, so the sauce would be thicker and more to my taste. Love it.

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absolutely delicious. some people complain that it is too thin but it is meant to be. stuck with light coconut milk. i think it would also be fantastic with noodles! will make it a million times over. prawns next time!

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I made this tonight and my husband and I loved it. We had grouper that our neighbor caught so we used that instead. I added a little red chili paste to the broth and some grated fresh ginger. I made a coconut cilantro rice and served with sugar snap peas which we already had. Will definately make this again for company.

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If you like "spicy," this is the recipe for you! I've given this out to many people who all have the same reaction as I do....this is a great recipe that is also versatile! I love the flavor of the broth and have used it over noodles as well as rice. I have made this recipe with all types of mild fish and shellfish including roughy, tilapia, flounder, scrod, shrimp, and scallops...and they were all wonderful!! (I wouldn't try a heavy oily fish like salmon as I don't think the flavors would meld well! Another plus is that it is a "one-pot/pan" meal... Enjoy!

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I added one stalk of lemongrass (sliced thinly, one piece of galanga (about the size of a ping pong ball, sliced thinly, two fresh Thai chilies (bird chilies, and some sugar to taste at the end. I also used panang curry instead of red curry. You should be able to find these things at an Asian grocery store.

Frankly, it was amazing. The guests loved it and were dipping their bread in the sauce.