Weekend Cooking: Thai-Style Halibut with Coconut-Curry Broth

Weekend Cooking, Cooking books, food books

This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.

Sometimes I crave Thai flavors, but don’t want to mess with long lists of ingredients (including some hard to find ones!). This is a quick and easy recipe that brings the Thai flavor using only a few ingredients that can be found in most grocery stores. And, it’s relatively healthy!

Thai-Style Halibut in Coconut-Curry Broth recipe, Thai fish recipes, fish recipes

The recipe calls for the fish and broth to be served with brown rice, but I also like it with crusty bread for dipping or “soup style”. When I made this Friday night, I served it soup style and then ate the broth with a spoon after I was done with the fish. Delicious!

Thai-Style Halibut with Coconut-Curry Broth
Courtesy of Food Network’s Ellie Krieger: Link to recipe on Foodnetwork.com

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder (I use 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 (I’ve also made this recipe with sea bass and it’s delicious!)
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

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.

Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

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  1. Beth F wrote:

    Yum. This looks really good. We get so stuck in a salmon rut, that I really do need to remember to cook other types of fish. I’m a fan of Ellie Krieger’s!

    Posted 3.8.14 Reply
    • admin wrote:

      I love Ellie Krieger’s recipes – simple and healthy!

      Posted 3.8.14 Reply
  2. jama wrote:

    I love fish and curry. Will have to give this a try!

    Posted 3.8.14 Reply
  3. Trish wrote:

    I’m sad to say the only fish I’ve ever cooked is salmon. This sounds delicious but I’m afraid the other picky eaters in my house wouldn’t be too impressed. Boo on them!

    Posted 3.8.14 Reply
  4. Lovely way to do fish. Cheers

    Posted 3.8.14 Reply
  5. That sounds delicious! What a great mix of flavors!

    Posted 3.8.14 Reply
  6. I love Ellie Krieger’s recipes too; they are so healthy and fresh.

    Posted 3.8.14 Reply
  7. Oooh, thanks for sharing with Weekend Cooking. I love thai food and nice to see a flavorful fish dish! I hope you will stop by and link it up to my Small Victories Sunday linky too (you can link up to 3 posts).


    Posted 3.8.14 Reply
  8. I like hoe simple this recipe is and how quick it is to cook, always a bonus with a busy lifestyle!

    Posted 3.9.14 Reply
  9. This is exactly the kind of dish that I love for quick, easy and tasty weeknight dinner. Thanks for sharing it.

    Posted 3.10.14 Reply

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