Aromatic Thai-style ginger and coconut curry highlight the mild, flaky texture of halibut. This dish is best served with steamed rice or Asian-style noodles, while cauliflower rice or konjac noodles make excellent low-carb alternatives. The sauce combines creamy coconut milk, bright lime, and warm ginger with red curry paste for a restaurant-quality finish.
Red curry pastes differ widely in heat and intensity across brands. Begin with one tablespoon, taste the sauce as it simmers, and add more only if you want more spice.
What You’ll Like About This Dish
Rich, balanced flavors. Creamy coconut milk, fresh ginger, and curry paste create a fragrant, savory sauce that complements mild halibut without overpowering it.
Fresh vegetables. Snow peas, bell pepper, carrots, and peas add crunch, color, and a pleasant contrast to the tender fish.
Adjustable heat. The curry paste allows you to control spiciness easily — use more or less to match your preference.
Elegant presentation. Flaky halibut plated over rice or noodles with a drizzle of curry sauce makes an attractive dinner for guests or family.
Ingredient Notes
- Halibut fillets: A mild, firm white fish that bakes nicely. If you can’t find halibut, cod, haddock, grouper, or mahi-mahi are suitable substitutes.
- Coconut milk: Full-fat canned coconut milk gives the creamiest texture and most body to the sauce. Light coconut milk produces a thinner result.
- Red curry paste: Varying levels of heat are common between brands. Start small and add more to taste once the sauce has warmed and the flavors have combined.
- Ginger and turmeric: Fresh, minced ginger provides brightness; a touch of dried turmeric adds color and mild earthiness.
- Vegetables: Snow peas, carrots, bell pepper, and frozen peas add color and texture. Use whatever crisp vegetables you have on hand.
- Coconut aminos or soy sauce: Adds salt and umami to round out the sauce. Add a splash and taste before adjusting further.
Steps to Make Thai-Style Coconut Curry Halibut
- Heat olive oil in a skillet or medium saucepan over medium heat. Sauté the white and light-green parts of the scallions for about three minutes, stirring often.
- Add the minced ginger and turmeric and cook, stirring, for another minute until fragrant.
- Toss in the carrot matchsticks and snow peas and cook for two minutes. Add the red bell pepper and frozen peas and cook an additional two minutes. Transfer the vegetables to a plate and set aside.
- Pour the coconut milk into the same pan, stir in the red curry paste, and bring the mixture to a gentle simmer. Reduce heat to low and simmer for about five minutes so the flavors blend. Stir in coconut aminos or soy sauce to taste.
- Return the cooked vegetables to the sauce and keep warm while you prepare the fish.
- Preheat the oven to 400°F (about 200°C). Spray a baking sheet with cooking spray, arrange seasoned halibut fillets on the sheet, and sprinkle with kosher salt and freshly ground black pepper.
- Bake the halibut for approximately 12–15 minutes, depending on thickness, until the fish flakes easily with a fork. As a guideline, cook about 10 minutes per inch of thickness; the USDA recommends a minimum internal temperature of 145°F.
- To serve, gently rewarm the curry sauce if needed. Place a mound of hot rice or noodles on each plate, top with a halibut fillet, and spoon the warm coconut curry and vegetables over the fish. Finish with a squeeze of lime and a sprinkle of chopped cilantro and reserved scallion greens.
Tips
- Start with a small amount of red curry paste, taste the sauce after it simmers, and add more only if you want extra heat.
- Let the baked halibut rest a couple of minutes before plating to help it hold its shape when served.
- If the sauce becomes too thick, thin it with a splash of water, broth, or additional coconut milk.
- Add lime juice right before serving to brighten the flavors, if desired.
- If you prefer softer vegetables, simmer them a little longer in the curry instead of removing them during cooking.
Recipe Variations
- Extra-creamy curry. Stir in a tablespoon of peanut butter or cashew butter for a richer, nuttier sauce.
- Green curry version. Replace red curry paste with green curry paste and finish with fresh basil for a different, herb-forward profile.
- Shrimp or chicken. Swap the halibut for shrimp (cook briefly) or thinly sliced chicken breast if you prefer.
- Vegetable-forward curry. Add mushrooms, zucchini, baby spinach, or bok choy to increase the vegetable content.
- Spicy boost. Add sliced Thai chiles, chili crisp, or a pinch of crushed red pepper flakes to increase heat.
Serving Suggestions
- Serve the halibut over jasmine rice, brown rice, or rice noodles.
- Pair the dish with a simple cucumber salad or steamed broccoli for a light side.
- Add warm flatbread or naan if you like something to sop up extra sauce.
- Garnish with chopped cilantro, sliced scallions, and lime wedges for bright color and flavor.
How to Store
Refrigerate: Store the cooked fish and the curry sauce separately in airtight containers for up to two days to preserve texture and flavor.
Reheat: Warm gently on the stovetop over low heat. Reheating too quickly or at too high a temperature can overcook the fish.
Freezing: Freezing cooked halibut in coconut curry is not recommended; the texture and sauce consistency often degrade after freezing and thawing.
Thai-Style Coconut Curry Halibut
2 servings
571
Ingredients
- 1 tbsp olive oil
- 4 scallions, whites and light greens sliced; reserve dark green tops for garnish
- 1 tbsp minced ginger
- 1 tsp dried turmeric
- 1 carrot, cut into matchsticks
- ½ cup snow peas, trimmed and sliced on the diagonal
- ½ red bell pepper, cut into matchsticks
- ½ cup frozen green peas
- 1 13-ounce can coconut milk (full fat)
- 1 tbsp red curry paste, or to taste
- 1 tsp coconut aminos or soy sauce, to taste
- Cooking oil spray
- 16 ounces halibut, about two 8-ounce fillets
- Kosher salt and black pepper, to taste
- Hot cooked rice or Asian-style noodles for serving
- 1 tbsp lime juice, or to taste
- Garnish: chopped cilantro and reserved scallion greens
Recommended Equipment
- 18-by-13-inch sheet pan or similar rimmed baking sheet
Instructions
- Heat the oil in a skillet over medium heat. Add the white and light-green parts of the scallions and cook, stirring, for about three minutes. Add minced ginger and turmeric and cook another minute until fragrant.
- Add carrot matchsticks and snow peas and cook two minutes. Stir in red bell pepper and frozen peas and cook an additional two minutes. Transfer the vegetables to a plate and keep warm.
- Pour in the coconut milk and stir in the red curry paste. Bring to a gentle simmer, reduce the heat, and simmer about five minutes to meld flavors. Season with coconut aminos or soy sauce to taste.
- Return the vegetables to the sauce and set aside while you bake the fish.
- Preheat the oven to 400°F. Spray a baking sheet with cooking spray, place the halibut fillets on the sheet, and season with kosher salt and black pepper.
- Bake 12–15 minutes, or until the fish flakes easily with a fork. A general guide is 10 minutes per inch of thickness; minimum safe internal temperature is 145°F.
- Reheat the sauce if needed. Plate hot rice or noodles, top with a halibut fillet, spoon the curry and vegetables over the fish, then drizzle with lime juice and garnish with chopped cilantro and scallion greens.
Nutrition
Carbohydrates: 18g
Protein: 48g
Fat: 35g
Saturated Fat: 2g
Cholesterol: 111mg
Sodium: 240mg
Fiber: 5g
Sugar: 7g
Disclaimer:
Nutritional values are estimates calculated from the ingredient list by a third-party tool. Use these numbers as a guideline; actual values will vary with brands, measurements, and serving sizes.
baked halibut, coconut curry halibut, halibut, thai coconut curry sauce, thai fish
Tried this recipe?
Let us know how it turned out!