Red curry halibut

Red curry halibut is a Thai inspired dish. Halibut pairs beautifully with this creamy and satisfying coconut red curry sauce.

Red curry halibut with red peppers and tomatoes

This recipe is very easy to adjust to your tastes and level of spice you prefer. I would consider this recipe to be mild in spice and full on flavor. If you prefer the sauce hot and spicy, feel free to add in a Thai red pepper or jalapeno. You'll need a nice large sauté pan or pot for this recipe.

Halibut is a delicious white fish caught throughout the Pacific Northwest. It is an unusual looking fish, flat with eyes facing upwards. Its texture is somewhat more meaty than other white fish and it has a mild flavor similar to flounder. It takes on flavors and spices easily and takes just minutes to prepare. Halibut is often referred to as "the prime rib of the sea" not only because it tastes amazing but because it can be prepared in many ways. Halibut is also very good for you as it is rich in vitamins A and D.

Halibut red curry with mixed vegetables

I like to pair red curry halibut with sautéed red bell peppers and cherry tomatoes. But, it also works with whatever favorite vegetables you have on hand. For example, toss in 1/2 cup of frozen mixed vegetables or 1 cup of quick cooking vegetables such as bok choy, baby snap peas or broccoli.

This recipe serves 4 to 6 people. Serve red curry halibut with fresh cooked rice. My preference is for Jasmine rice or brown rice.

I hope you enjoy this Thai red curry halibut.

Happy cooking,

Michelle

Red curry halibut

Ingredients

1 - 1.25 pounds fresh halibut, cut into 1.5 inch cubes

Pinch of salt

2 tablespoons neutral oil

1/4 cup white onion, diced

1 red bell pepper, cut in thin slices, remove seeds

2 tablespoons Thai red curry paste

2 teaspoons brown sugar (optional)

1 can unsweetened coconut milk (regular)

1 tablespoon Thai fish sauce

1/4 teaspoon chili flakes (or more to taste)

1 cup cherry tomatoes

a few sprigs of fresh basil, torn (to taste for garnish)

Serve with cooked Jasmine rice

Method

• Start by preparing the halibut. Cut the fish into 1 to 1.5 inch cubes. Pat dry with a paper towel and season with a pinch of salt. Set aside.

• Heat the oil in a large sauté pan over medium-high heat. Add the onion and bell pepper. Sauté until softened. Reduce the heat as needed to avoid scorching.

• Next, add the Thai red curry paste, brown sugar, coconut milk, fish sauce, chili flakes and cherry tomatoes. Stir to blend in the seasonings and bring the sauce to a simmer.

• Next, add in the halibut. Reduce the heat to medium-low, cover and cook for about 5 to 7 minutes. When the halibut flakes, it is finished. Turn off the heat and garnish with fresh basil sprigs.

#halibut #redcurry

From the blog northwestspoon.com