Thai-Style Halibut With Coconut-Curry Broth Recipe

Name: Thai-Style Halibut With Coconut-Curry Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 4 shallots, finely chopped (about 3/4 cup); 2 1/2 teaspoons red curry paste; 2 cups low-sodium chicken broth; 1/2 cup light coconut milk; 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning; 4 (6-ounce) pieces halibut fillet, skin removed; 1/2 cup coarsely chopped fresh cilantro leaves; 2 scallions, green part only, thinly sliced; 2 tablespoons fresh lime juice; Freshly ground black pepper

Servings: persons

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper

1
- In a large saute pan, heat the oil over moderate heat.
2
- Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
3
- Add the curry paste and cook, stirring, until fragrant, about 30 seconds.
4
- Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
5
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
6
- Cover and cook until the fish flakes easily with a fork, about 7 minutes.
7
- Remove the fish fillets from the pan and arrange into shallow bowls.
8
- Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper.
9
- Ladle the sauce over the fish
10
(Can be served over rice or vegetables such as spinach or bok choy.)

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 4 shallots, finely chopped (about 3/4 cup), 2 1/2 teaspoons red curry paste, 2 cups low-sodium chicken broth, and more.

Yes, Thai-Style Halibut With Coconut-Curry Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai-Style Halibut With Coconut-Curry Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions