Thai Halibut Curry is a vibrant and aromatic dish combining succulent halibut with the rich flavors of Thai cuisine. This recipe features a delicious blend of coconut milk, red curry, and aromatic herbs, delivering a spicy yet balanced meal perfect for any occasion. It’s a simple recipe packed with flavor that brings a taste of Thailand to your dinner table, offering an incredible way to enjoy that fresh halibut.
Thai Halibut Curry
Thai Red Curry Halibut combines tender fish with a flavorful coconut-based sauce, enhanced with traditional Thai spices and herbs. The dish is cooked both on the stove and grill, giving it a unique flavor profile. Perfect for those who love a bit of heat, this dish can be served with rice for a complete meal.
Why you’ll love this dish…
- Exotic Flavors: A blend of coconut milk, red curry, and spices.
- Healthy and Nutritious: Made with fresh halibut, rich in omega-3 fatty acids.
- Simple Preparation: Easy steps for a gourmet result.
- Versatile: Pairs well with rice or noodles, and can be adjusted to your spice preference.
- Impressive Presentation: Beautiful and vibrant colors that make it visually appealing.
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Thai Red Curry Halibut shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Halibut Filets
- Onion Powder
- Garlic Powder
- Coconut Milk
- Coconut Oil
- Red Curry Powder
- Lemon Grass
- Garlic
- Salt
- Onion
- Bamboo Shoots
- Brown Sugar
- Dried Chili Peppers
How to make Thai Red Curry Halibut
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prepare Halibut: Cut halibut into 1-inch cubes and season with salt, onion powder, and garlic powder. Set aside.
- Sauté Aromatics: In a medium saucepan, heat coconut oil over medium heat. Add chopped garlic and onion, cooking for 2 minutes.
- Make Curry Sauce: Add coconut milk, red curry powder, bamboo shoots, brown sugar, remaining salt, and chili peppers to the pan. Stir and bring to a simmer for 10 minutes.
- Simmer on Grill: Transfer the curry sauce to a grill-safe dish. Preheat the grill to 425°F, place the dish on the grill, and bring the sauce back to a simmer.
- Cook Halibut: Add the seasoned halibut cubes to the simmering sauce on the grill. Cook for 7-8 minutes, gently stirring once during cooking. Remove from grill and serve with rice.
FAQ
How do I store leftovers?
Store any leftover Thai Red Curry Halibut in an airtight container in the refrigerator for up to 2 days.
How do I reheat this dish?
Reheat in a saucepan over medium heat until warmed through, or use a microwave-safe dish and heat in the microwave.
Can I prepare this dish in advance?
You can prepare the curry sauce up to a day in advance and store it in the refrigerator. Add the halibut and cook just before serving.
What variations can I try?
You can substitute halibut with any firm white fish like cod or snapper. Adjust the number of chili peppers to control the heat level.
Serve this with…
- Steamed Jasmine Rice
- Asian Cucumber Salad
- Freshly chopped cilantro and lime wedges for garnish
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Traeger Thai Halibut Curry
Ingredients
- 1 pound halibut filets
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 can coconut milk
- 1 tablespoon coconut oil
- 3 tablespoons red curry powder
- 1 lemon grass stick
- 2 cloves garlic
- 1 teaspoon salt divided
- 1 small onion
- 1 small can bamboo shoots
- 1 teaspoon brown sugar
- 2 whole dried chili peppers
Instructions
- Cut your halibut filets into 1 inch cubes and sprinkle 1/2 teaspoon of salt, onion powder and garlic powder on it and then set it aside.
- Pour the olive oil into a medium size sauce pan.
- Chop your garlic up and place into the sauce pan.
- Chop your onion up and place into the sauce pan.
- Turn on your stove top to medium heat and let the onions and garlic cook for 2 minutes.
- Add in the coconut milk, curry powder, bamboo shoots, brown sugar, the other 1/2 teaspoon of salt and chili peppers.
- Stir everything together and bring to a simmer.
- Let it simmer for 10 minutes.
- Transfer the liquid to a grill safe dish and place on your grill that has been preheated to 425°F.
- Let the curry sauce start to simmer on your grill and then add in the chunks of fish.
- Let cook for 7-8 minutes.
- Gently stir the fish chunks in the sauce one time while it is cooking.
- Remove from the grill and serve with rice.
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.