This halibut green curry has the perfect balance of bright flavors from fresh vegetables and herbs and rich, earthy flavors from curry paste and coconut milk. This dish is an ideal choice when you're craving comforting food made with fresh, wholesome ingredients. Give it a try today!
Why This Recipe Works:
Halibut curry is a dish that combines halibut fish and fresh vegetables with a curry sauce made from a blend of curry paste and coconut milk. The curry sauce is typically served over rice. The flavor of the sauce can range from mild to spicy, depending on the amount and type of curry paste used.
Halibut is a great choice for this dish due to its firm texture and mild flavor, which complements the bold flavors of the curry sauce. The assortment of perfectly crisp-tender vegetables adds great color and texture to the dish. This dish is both comforting and refreshing, and it's incredibly delicious!
Ingredient Notes:
- Halibut: This recipe uses a halibut filet, but you can substitute any white-fleshed fish like cod, haddock, pike, mountain whitefish, etc.
- Curry Paste: This recipe calls for green curry paste. Curry pastes can vary widely in their flavor and spice level depending on the ingredients used. If you have a spicier curry paste, start with a small amount and taste the sauce before adding more. For another type of curry, try this elk shank Massaman curry.
- Vegetables: You can substitute just about any vegetable you have on hand in this recipe. But, be mindful of the cooking time so that the vegetables are perfectly crisp-tender at the end. It's easy to overcook vegetables in curry and then they become mushy.
Step by Step Instructions:
How to Prep Fish and Vegetables for Curry:
You can use just about any white-fleshed fish and a variety of vegetables for curry. See below for how to prepare a few popular choices!
Pro Tip: You can use just about any white-fleshed fish or vegetables you want for this curry. Try to use a variety of colors and textures to make this dish pop!
How To Make Halibut Green Curry:
Once your halibut and vegetables are prepped, making the curry is super easy! Follow the few simple steps below.
Pro Tip: Vegetables in curry often cook quicker than you expect. Err on the side of less cooking time to have perfectly crisp-tender veggies. They will continue to cook while served over a bowl of hot rice.
A Note on Halibut:
If you buy halibut filets at the store, they're typically fairly uniform. But if you catch your own halibut, you know that they come in a spectrum of sizes. The meat from larger halibut typically has a firmer texture while the smaller ones are more tender and flaky.
This recipe is a great use for the thicker filets of halibut because the small pieces can withstand the cooking without falling apart.
More Fish Recipes You'll Love:
Putting it All Together:
After preparing your curry, you have the option of serving it either on its own or atop a bed of rice. Top it with a few more fresh ingredients like Thai basil, Fresno chiles, and green onions. Enjoy!
Recipe FAQ's:
The creamy ingredient in fish curry is coconut milk. Use full-fat coconut milk to make the creamiest fish curry.
Firm, white-fleshed fish like halibut work great for curry. Cod, tilapia, haddock, and salmon all work great!
Yes. When the fish is cut into small pieces, it can overcook quickly. It only takes a few minutes to fully cook pieces of fish in simmering curry sauce.
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Thank you!
Annie
Recipe:
Halibut Green Curry
Equipment
- large saucepan
Ingredients
- 1 tablespoon peanut oil
- 2 tablespoon fresh ginger, thinly sliced
- 1 large garlic clove, thinly sliced (or 3 small cloves)
- 4 oz green curry paste
- 2 cans (13.66 oz) coconut milk
- 2 teaspoon fish sauce
- 1 medium zucchini, sliced diagonally
- 1 red bell pepper, cut into strips
- 1 lb halibut filet, cut into 1" cubes
- 1 lime, juiced
- 1 ½ cups Swiss chard, cut into ribbons
- ¾ cup Thai basil, cut into ribbons, divided
- 1 fresno chile, thinly sliced
- 6 tablespoon green onions, thinly sliced diagonally
- 4 ½ cups cooked sticky rice
Instructions
- Heat oil in a large saucepan over medium heat. Add ginger, garlic, and curry paste. Stir frequently until fragrant, about 2-3 minutes.
- Add coconut milk and fish sauce.
- Bring to a simmer and simmer for 10 minutes. Remove garlic and ginger with a slotted spoon or small mesh strainer.
- Add zucchini and bell pepper. Stir to combine and simmer for 3 minutes.
- Add halibut pieces and stir to combine. Simmer for 4-5 minutes.
- Add lime juice, Swiss chard, and ½ cup basil. Stir to combine and simmer an additional 1 minute or until chard is slightly wilted.
- Serve over sticky rice and top with chile slices, green onion, and remaining Thai basil, if desired. Enjoy!
Notes
- To get lines in the zucchini skin, use a citrus zester to remove strips of the skin. Then, cut the zucchini in half lengthwise and slice diagonally.
- You can change up the vegetables in this recipe however you please!
- Vegetables in curry often cook quicker than you expect. Err on the side of less cooking time to have perfectly crisp-tender veggies. They will continue to cook while served over a bowl of hot rice.
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