Halibut Green Curry

Name: Halibut Green Curry
Prep time: 15 min
Cook time: 25 min
Yield: 6 serving
Ingredients: 1 tablespoon peanut oil; 2 tablespoon fresh ginger, thinly sliced; 1 large garlic clove, thinly sliced (or 3 small cloves); 4 oz green curry paste; 2 cans (13.66 oz) coconut milk; 2 teaspoon fish sauce; 1 medium zucchini, sliced diagonally; 1 red bell pepper, cut into strips; 1 lb halibut filet, cut into 1" cubes; 1 lime, juiced; 1 ½ cups Swiss chard, cut into ribbons; ¾ cup Thai basil, cut into ribbons, divided; 1 fresno chile, thinly sliced; 6 tablespoon green onions, thinly sliced diagonally; 4 ½ cups cooked sticky rice

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6
Calories
512 kcal
Course
Main Course
Cuisine
Thai

Halibut Green Curry

Zara Evans

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This halibut green curry is the perfect combination of bright flavors tucked in a creamy, spicy sauce. It's the perfect use for larger halibut filets or any white-fleshed fish!

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Ingredients

Servings

1 tablespoon peanut oil
2 tablespoon fresh ginger, thinly sliced
1 large garlic clove, thinly sliced (or 3 small cloves)
4 oz green curry paste
2 cans (13.66 oz) coconut milk
2 teaspoon fish sauce
1 medium zucchini, sliced diagonally
1 red bell pepper, cut into strips
1 lb halibut filet, cut into 1" cubes
1 lime, juiced
1 ½ cups Swiss chard, cut into ribbons
¾ cup Thai basil, cut into ribbons, divided
1 fresno chile, thinly sliced
6 tablespoon green onions, thinly sliced diagonally
4 ½ cups cooked sticky rice

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Instructions

Heat oil in a large saucepan over medium heat. Add ginger, garlic, and curry paste. Stir frequently until fragrant, about 2-3 minutes.
Add coconut milk and fish sauce.
Bring to a simmer and simmer for 10 minutes. Remove garlic and ginger with a slotted spoon or small mesh strainer.
Add zucchini and bell pepper. Stir to combine and simmer for 3 minutes.
Add halibut pieces and stir to combine. Simmer for 4-5 minutes.
Add lime juice, Swiss chard, and ½ cup basil. Stir to combine and simmer an additional 1 minute or until chard is slightly wilted.
Serve over sticky rice and top with chile slices, green onion, and remaining Thai basil, if desired. Enjoy!

Notes

To get lines in the zucchini skin, use a citrus zester to remove strips of the skin. Then, cut the zucchini in half lengthwise and slice diagonally.
You can change up the vegetables in this recipe however you please!
Vegetables in curry often cook quicker than you expect. Err on the side of less cooking time to have perfectly crisp-tender veggies. They will continue to cook while served over a bowl of hot rice.

Nutrition Information

Show Details

Calories 512kcal (26%) Carbohydrates 38g (13%) Protein 21g (42%) Fat 32g (49%) Saturated Fat 25g (125%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 37mg (12%) Sodium 256mg (11%) Potassium 846mg (24%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 4513IU (90%) Vitamin C 45mg (50%) Calcium 85mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 512 kcal

% Daily Value*

Calories	512kcal	26%
Carbohydrates	38g	13%
Protein	21g	42%
Fat	32g	49%
Saturated Fat	25g	125%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Cholesterol	37mg	12%
Sodium	256mg	11%
Potassium	846mg	18%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	4513IU	90%
Vitamin C	45mg	50%
Calcium	85mg	9%
Iron	6mg	33%