Thai-Style Halibut in Red Curry
Cook Time
25-30 Mins.
Yield
2
RECIPE Ingredients
- O-Med Arbequina Olive Oil, as needed
- Neutral oil, we used avocado oil
- 8 ounces baby spinach, washed
- Kosher salt and freshly ground black pepper
- 2 medium shallots, halved and sliced
- ¼ cup bamboo shoots, sliced
- 3 tablespoons Thai red curry paste
- 1 cup chicken broth
- ½ teaspoon fish sauce
- ½ teaspoon sugar
- 14 ounce can full-fat coconut milk, shaken
- 2 Pacific Halibut Fillets, thawed and patted dry
- 2 green onions, green parts only, sliced on the bias
- Large handful cilantro, torn
- 1 lime, cut in half, one half cut into wedges
- Jasmine rice, for serving
Recipe notes
In this easy recipe, halibut fillets are gently poached in a sweet-spicy Thai coconut red curry and served with spinach, scallions, cilantro and lime. Use fragrant Jasmine rice to complete the dish.
RECIPE Preparation
- Heat about a tablespoon of oil in a high-sided sauté pan. Add spinach, turning to coat in the oil, season with salt and pepper. Cook until spinach is just wilted. Remove spinach to a colander and rest.
- To the same pan, add another tablespoon of oil and heat over medium-high. When shimmering, add shallots and sauté until softened, about 3 minutes. Add bamboo shoots and sauté about 2 minutes more. Stir in curry paste and continue to cook about 1 minute.
- Stir in chicken stock, scraping up any browned bits on the bottom of the pan. Stir in fish sauce, sugar, and coconut milk. Bring to a simmer and cook until sauce has reduced by one third.
- Gently place the halibut fillets into the curry, spooning some of the sauce over the top. Cover and poach the halibut until just barely cooked through, about 5-6 minutes.
- Place sautéed spinach and rice into 2 serving bowls. Top with halibut and spoon curry sauce over the top of everything. Top with green onion, cilantro, and a generous squeeze of lime juice. Serve with lime wedges.
