Thai Halibut Curry with Basil
Serves: 4
  • 2 Tablespoons vegetable oil
  • ¾ cup finely chopped onion
  • 1 Tablespoon finely chopped fresh ginger
  • 1 can (14 ounces) coconut milk (light coconut milk can be substituted)
  • 1 cup vegetable or chicken broth
  • 1-2 Tablespoons red or green curry paste (available in Asian section of grocery store)
  • Kosher salt
  • Fresh ground black pepper
  • 1 to 1-1/4 pounds fresh skinless halibut fillet, cut into 2-inch chunks
  • 1 cup snap peas
  • 1 can (8 ounces) bamboo shoot strips, drained
  • ⅓ cup chopped fresh basil
  • Cooked Jasmine or basmati rice
  • ⅓ cup chopped roasted peanuts, optional
  1. Heat oil over medium heat in a large skillet; add onions and ginger and cook and stir until softened, about 3-4 minutes. Add coconut milk, broth and curry paste; bring to simmer and cook until slightly thickened, about 7-10 minutes; season with salt and pepper.
  2. Add halibut to sauce; simmer just until halibut is cooked (flesh is no longer transparent and flakes apart when tested with a fork), about 8-10 minutes. Gently stir in peas, bamboo strips and basil and bring back just to a simmer. Serve immediately over cooked rice and sprinkled with peanuts, if desired.
Recipe by A Year at the Table at