This green curry halibut dish is a vibrant bowl of fresh, wild-caught Alaskan halibut simmered in a rich and creamy Thai green curry sauce. The tender halibut fillets soak up the bold flavors of green curry paste, coconut milk, and a hint of lime, perfectly balanced with the sweetness of red bell peppers and the crisp snap of fresh peas. Served over fragrant jasmine rice and finished with fresh Thai basil and scallions, this dish is a perfect harmony of vibrant flavors and comforting warmth, pairing the bold taste of Thai cuisine with the unbeatable quality of Alaska’s wild-caught halibut.
green curry halibut

Recipe provided by Alaska Seafood Marketing Institute

Ingredients

Curry:

  • 1 tbsp neutral-flavored oil
  • 2 shallots, sliced
  • 2 tbsp Thai green curry paste
  • 1 c seafood or chicken stock
  • 1 (14-ounce) can coconut milk
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 c red bell pepper, sliced
  • 1Âœ c snap peas
  • salt to taste
  • 4 (4-6 ounce) halibut fillets, skin removed
  • 1 lime, juiced

For Serving:

  • 2 c steamed jasmine rice
  • 1/3 c Thai basil leaves
  • 4 scallions, sliced on the bias
  • 1 lime, cut into 8 wedges

Preparation:

Step 1: Make the green curry

In a deep skillet with a lid, heat the oil over medium heat. Add the shallots and sauté, stirring, about 90 seconds. Stir in the green curry paste. Pour in the stock, coconut milk, and sugar. Bring to a simmer, reduce heat to low, and cook for 10 minutes or until the curry is reduced by half. Taste for seasoning and add salt if needed.

Step 2: Poach the vegetables and halibut

Stir the peppers, snap peas, and lime juice into the curry and bring it back up to a simmer. Submerge the halibut fillets in the simmering curry. Cover the pot tightly with a lid and poach the fillets for 5 minutes or until cooked to medium in the center, being very careful not to overcook the fish.

Step 3: Garnish and serve

Add steamed jasmine rice to four serving bowls. Using a seafood spatula, carefully place each halibut fillet on top of the jasmine rice. Ladle some of the curry broth and vegetables over the halibut fillets. Garnish with Thai basil, scallions, and lime wedges. Serve promptly.

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