When the weather turns cool, I like hot, spicy food, comfort food, deliciousness! So, this evening, I opted for all of the above, and made a family favorite, Thai Red Coconut Curry Halibut. The balanced flavors of sweet, sour, salty, and hot are traditional in Thai food. You may choose to make your curry with a little less heat, which means less curry paste, or you may want MORE! But be sure to start with great quality fish. I have made this recipe with so many different kinds of seafood, from halibut, to cod, mussels, also done it with chicken breasts, and a vegetarian version as well.
It goes together quickly, and even more so if you have rice already cooked! If not, start the rice first. I especially like this dish with brown rice.
The cooking method used for this dish is braising, and because fish cooks so quickly, it is a short braise, on the cooktop where you can keep an eye on it. Want to learn more about braising? Check out this post. Here’s to dinner!
Thai Seafood Coconut Curry
This delicious curry dish works perfectly with a wide variety of seafood or as a vegetarian dish and, once tried, will be a go-to favorite!
- 1 tablespoon butter
- 2 tablespoons minced peeled fresh ginger
- 4 large cloves garlic minced
- 1 tablespoon curry paste
- 1/2 teaspoon salt
- 1/2 cup whipping cream
- 1 cup coconut milk
- 1 teaspoon freshly squeezed lime juice
- 1 tablespoon freshly grated lime zest
- 2 pounds uncooked seafood boned & skinned, cut into large chunks (I used halibut)
- 1-1/2 cups Jasmine rice freshly cooked (4-1/2 cups)
- 1/2 cup freshly minced cilantro for garnish
- 3 large green onions thinly sliced, for garnish
Melt butter in heavy large skillet over medium-high heat. Add ginger, garlic curry paste and salt. Sauté until fragrant, about 2 minutes. Add cream, coconut milk, lime juice and zest. Bring mixture to a boil. Lower heat, and simmer 5 minutes. Add the seafood. Simmer until seafood is just opaque in center and sauce thickens slightly, about 5 minutes. Correct seasonings. Serve with rice, garnish with cilantro and green onions.
Serves 6. Optional vegetables to add: Carrots (precooked) Celery, add with ginger & garlic Red bell pepper, add with ginger & garlic Pea pods, add near end of cooking Green beans, (precooked)