Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - our Halibut in Thai Curry Sauce is that culinary magic! This restaurant-quality recipe transforms simple halibut into a mouthwatering masterpiece that's surprisingly easy to make at home. With a perfect balance of creamy coconut milk, zesty lime, and aromatic red curry paste, this dish promises to tantalize your taste buds and impress even the most discerning dinner guests.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh basil for garnish
Instructions
- Pat the halibut fillets dry with paper towels and season both sides with a pinch of salt and pepper.
- In a large skillet, heat a tablespoon of oil over medium-high heat until shimmering. Carefully place the halibut fillets in the pan and sear for 3-4 minutes on each side until golden brown and just cooked through. Remove fillets and set aside on a warm plate.
- In the same skillet, reduce heat to medium and add red curry paste. Stir and cook for 1 minute to release the aromatics.
- Pour in the coconut milk, stirring to combine with the curry paste. Bring the sauce to a gentle simmer.
- Add fish sauce and lime juice to the sauce, stirring to incorporate. Let the sauce simmer and reduce slightly for 2-3 minutes.
- Return the halibut fillets to the skillet, spooning the curry sauce over the fish to reheat and coat.
- Plate the halibut fillets, generously spooning the curry sauce over each fillet.
- Garnish with fresh basil leaves and serve immediately with steamed jasmine rice.
Tips
- Pat the halibut fillets completely dry before searing to achieve a beautiful golden-brown crust.
- Use fresh, high-quality red curry paste for the most authentic flavor profile.
- Don't overcook the halibut - it should be just opaque and flake easily with a fork.
- For extra depth, consider adding a small amount of brown sugar to balance the curry's heat.
- Fresh basil is crucial for garnish - it adds a bright, aromatic finish to the dish.
- Serve immediately over steamed jasmine rice to soak up the delicious curry sauce.
- If you prefer less heat, start with less curry paste and adjust to taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 35g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 85mg
