Best 2 Thai Style Halibut With Coconut Curry Broth Recipes

Tantalize your taste buds with an exotic culinary journey to Thailand with this Thai-style halibut dish. Prepared with tender halibut fillets swimming in a symphony of coconut curry broth, this recipe is a delectable symphony of flavors. Accompanied by an array of delectable sides, including aromatic jasmine rice, crunchy stir-fried vegetables, and a medley of tangy and sweet sauces, this dish promises an unforgettable gastronomic experience. Indulge in the richness of the coconut curry broth infused with fragrant spices like lemongrass, ginger, and galangal, balanced perfectly with the delicate sweetness of coconut milk. Discover the perfect harmony between the flaky texture of the halibut and the vibrant flavors of the broth. Savor the delightful contrast of textures and flavors as you explore the accompanying sides, each adding a unique dimension to this culinary masterpiece. Embark on a tantalizing adventure with this Thai-style halibut with coconut curry broth and relish a feast fit for royalty.

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HALIBUT GREEN CURRY

Halibut Green Curry image

Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant and immunity help for us. Lutein is part of the carotenoid family (responsible for yellow, red and orange pigments in fruits and vegetables), but it cleverly hides behind the green mask of chlorophyll in kale, which is one of the only good food sources available. Lutein may also be good for eye health. It needs a little fat to be absorbed best by the body (that's no problem with this dish, as the coconut milk will do the trick).

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup packed fresh cilantro leaves, plus more for garnish
1 cup packed fresh mint leaves
1/3 cup coconut milk
2 tablespoons grapeseed oil
2 teaspoons light brown sugar
Juice of 1 lime, plus wedges for serving
1 small clove garlic
One 2-inch piece fresh ginger, peeled and chopped
1/2 serrano pepper, seeded
Kosher salt
1 large bunch kale, stemmed, washed and torn into bite-size pieces
Four 6-ounce fillets halibut, about 1/2-inch thick (skin removed)

Steps:

Preheat the oven to 350 degrees F.
Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl.
Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges.
Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH image

Categories Fish

Yield 4 bowls

Number Of Ingredients 11

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

Steps:

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

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you save time and avoid any scrambling.
Use fresh ingredients: The fresher your ingredients, the better your dish will taste. If possible, try to use organic produce and seafood.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to adjust it to your own taste. You can add more or less curry paste, coconut milk, or vegetables. You can also use a different type of fish, such as salmon or cod.
Serve with rice or noodles: This dish is traditionally served with rice or noodles. However, you can also serve it with quinoa, cauliflower rice, or your favorite grain.

Conclusion:

This Thai-style halibut with coconut curry broth is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry broth is flavorful and creamy, and the halibut is cooked to perfection. Serve this dish with rice or noodles and enjoy!