Coconut Curry, yes please!!!

More fish? Why not!  Since I am in a self-proclaimed fish kick why not embrace it.  This time I am making halibut!  Halibut is a lean mild fish.  It is pretty firm but also very tender.  It is often used in fish and chips (delicious), but I didn’t fry the halibut for this next recipe.

I made halibut in a coconut curry broth! And I had a reason to use another one of the knives I bought in Japan that I haven’t had a chance to use yet!  It was my Honesuki knife for boning so it came in handy when I bought a piece of fish that had a bone going down it!


In a large pot I whisked together coconut milk, chicken stock, green curry paste, lime juice, ginger and a bit of salt. Once combined I brought to a boil over medium high heat.


Then I reduced the heat and let it simmer for 10 minutes, stirring occasionally.


I stirred in baby bok choy and diced red bell pepper and continued to cook, stirring occasionally for 5 minutes.


I then placed halibut fillets in the pot, covered and let it cook for 7 minutes.


I only made one piece of fish, but if I was making more (the recipe below serves 4) I would remove each piece of fish from the broth and place one per bowl. Then I would pour the contents of the pot over each piece of fish, dividing evenly among the portions.  I sprinkled with chopped basil (I used Thai basil since I had it in my garden) and a squeeze of lime.


The Verdict: Well this had a spicier kick than I was expecting!  So be forewarned if you don’t like a lot of spice, this isn’t the recipe for you!  The fish was perfectly tender and tasted delicious soaked up in the broth.  This is definitely a recipe I will make again in the dead of winter when I need a bit of a warm-up or am trying to clear out my sinuses from a cold!

Halibut in a Coconut Curry Broth
  1. 3 ½ cups of coconut milk
  2. 1 ½ cups chicken stock
  3. ¼ cup green curry paste
  4. 2 ½ TB lime juice
  5. 2 tsp ginger, finely chopped
  6. ½ tsp kosher salt
  7. 4 heads of baby bok choy, cut in half or fourths
  8. 1 large red bell pepper, diced
  9. 4 halibut fillets, about 5 oz each, bones and skin removed
  10. Handful of basil, Thai basil if available, thinly sliced
  11. 1 lime, cut into wedges for serving
  1. In a large pot over medium high heat add coconut milk, chicken stock, curry paste, lime juice, ginger and salt. Whisk until combined and bring to a boil. Reduce heat to simmer for 10 minutes, stirring occasionally.
  2. Add bok choy and red pepper to the pot, stir and continue to cook for 5 minutes, stirring occasionally.
  3. Add fish fillets to the pot, cover and let cook for 7 minutes.
  4. Remove fish from broth and place into individual bowls. Divided the broth between the bowl, pouring over the fish. Sprinkle fish the basil and a squeeze of the lime wedges.
Cooking with Rosemary