Thai Style Halibut with Coconut Curry Broth Recipe

If you're looking for a fresh and vibrant seafood dish that’s both nourishing and satisfying, this Thai-style halibut in coconut-curry broth delivers big flavor with minimal effort. Delicate halibut fillets are gently poached in a fragrant curry broth made with creamy coconut milk, shallots, and bright herbs, then served over tender spinach and nutty brown rice for a beautifully balanced meal.

This recipe is high in protein, rich in anti-inflammatory ingredients like ginger and red curry paste, and ideal for a quick weeknight dinner or light weekend meal.

Ingredients

• 2 teaspoons vegetable oil

• 4 shallots, finely chopped (about ¾ cup)

• 2½ teaspoons red curry paste* (or 2 teaspoons curry powder if preferred)

• 2 cups low-sodium chicken broth

• ½ cup light coconut milk

• ½ teaspoon salt, plus ¼ teaspoon, plus more to taste

• 4 (6-ounce) halibut fillets, skin removed

• 5 cups baby spinach, washed

• ½ cup fresh cilantro leaves, coarsely chopped

• 2 scallions, green tops only, thinly sliced

• 2 tablespoons fresh lime juice

• Freshly ground black pepper

• 2 cups cooked brown rice, for serving

* Note: Red curry paste offers a classic Thai flavor with gentle heat and layers of spice. Curry powder provides an Indian-inspired alternative if you prefer.

Instructions

1. Build the base:
   In a large sauté pan, heat the vegetable oil over medium heat. Add the chopped shallots and cook, stirring occasionally, until softened and lightly browned, about 3 to 5 minutes.

2. Add aromatics:
   Stir in the red curry paste (or curry powder) and cook for about 30 seconds until fragrant.

3. Simmer the broth:
   Pour in the chicken broth, coconut milk, and ½ teaspoon salt. Bring to a simmer and cook for about 5 minutes, or until the liquid reduces slightly to approximately 2 cups.

4. Poach the halibut:
   Season the halibut fillets with ¼ teaspoon salt. Nestle the fillets into the simmering broth and gently shake the pan to coat the fish. Cover and cook for about 7 minutes, or until the fish flakes easily with a fork.

5. Prep the spinach:
   While the fish cooks, steam or microwave the baby spinach for about 2 minutes until wilted.

6. Assemble the dish:
   Place a portion of spinach at the bottom of each bowl. Top with a halibut fillet.

7. Finish the broth:
   Stir the chopped cilantro, sliced scallions, and fresh lime juice into the remaining broth. Taste and adjust seasoning with salt and black pepper.

8. Serve:
   Spoon the coconut-curry broth over each fillet and serve alongside a scoop of brown rice.

Why You’ll Love It

• Light and nourishing: High in lean protein, low in saturated fat, and rich in micronutrients like vitamin C and iron from spinach and herbs.

• Full of flavor: The red curry and coconut milk offer a warm, balanced depth without overwhelming heat.

• Easy to prepare: Ready in under 30 minutes, with ingredients that are pantry-friendly and adaptable.

Nutrition Tip

Swapping brown rice for cauliflower rice can reduce carbs and boost fiber if you're watching your glycemic load or managing blood sugar levels.

Enjoyed this recipe? Share it or subscribe to our newsletter for more nourishing ideas.