Easy Halibut Thai Green Curry
Serves 2
15 Minutes
Thai Green Curry with Thick & Chunky Halibut Fillets
Fresh, fragrant and full of flavour. Halibut is a delicious fish and pairs perfectly with the zesty and spicy curry sauce. It's the ideal mid-week meal choice and is ready quicker than it would to order a takeaway. We've added some homemade fried shallots, but store-bought will also work to reduce the cooking time. Turn up or down the heat by adding more or fewer chilis and make the dish to your own taste. Once you try this, you'll be hooked.
Make it your own: This dish is great with prawns or your favourite white fish!
Ingredients
- 2 Halibut Portions
- 4 Shallots - halved and thinly sliced
- Sesame oil - 2tbsp
- 130g Sugar Snap Peas
- 150g Baby Corn
- 170g Green Thai Curry Paste
- 400ml Coconut Milk
- 1 Red Chilli - Sliced
- Corriander to Serve
- Lime Wedge to Serve
- Boiled Rice
Cooking Intructions
- 1. Pat dry the halibut and salt the skin to draw out excess moisture. This will ensure you get a super crispy skin when frying. Set aside.
- 2. In a saucepan over a medium-high heat, add 2tbsp of vegetable oil, the shallots and a pinch of salt to help prevent the onions from burning. Fry, stirring frequently to further ensure the shallots do not burn. After 15-20 minutes the onions should be golden, remove from the pan and strain onto kitchen towel to crisp up. Note: store-bought crispy onions work a treat and will save time!
- 3. Add 1tbsp of sesame oil to a saucepan and the green Thai curry paste. We suggest 170g but you can scale this up or down depending on your taste. Fry until the paste darkens and becomes fragrant and add the coconut milk.
- 4. Mix the sauce and combine well. I like to use a whisk for this step. Bring the sauce to a boil and simmer for 5 minutes to thicken.
- 5. Add the sugar snap peas, baby corn and chilli and set aside. Now is a good time to cook your rice.
- 6. Pat the halibut portions dry again. Add 1tbsp of sesame oil to a large frying pan over a medium-high heat. When the oil is hot, carefully add the portions skin-side down to the pan. I like to add a plate on top of the portions to press the skin firmly against the pan which helps the crisping process. If you do this, please ensure you remove it carefully before the next step.
- 7. After 5-7 minutes of cooking, the skin should be golden and crispy. Flip the portions and cook for a further 2-3 minutes. You may have to adjust these cooking time, depending on the thickness of the portion. If using skinless, cook for around 4 minutes each side. Remove from the heat and set aside.
- 8. Now it's time to plate your food. Add the boiled rice to the bottom of a bowl and pour sauce and veg over the top. You can add as much sauce as you would like. Place the halibut portion on top and spoon more sauce over. Sprinkle with your fried onions, coriander and a squeeze of lime. Eat and enjoy!