Best Thai Coconut Curry Halibut With Fresh Sauteed Spinach Recipes
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
THAI COCONUT CURRY HALIBUT WITH FRESH SAUTEED SPINACH RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium heat. Use tongs to toss the spinach. Once warm, add in the spinach and allow to begin to "wilt" (the spinach pile will begin to reduce). Once it starts to wilt season with a pinch of kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside. Note: I prefer to to make the spinach in a separate cast iron skillet, and the fish in another skillet. I don't mind cleaning two skillets, and I am better able to keep everything hot and ready to serve at the same time. Wipe the skillet out with a paper towel (if using one skillet) and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes. Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the can of lite coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half. Note: If using the fresh lemon grass, cut off the root end and trim off the tips. Using the blunt end of a knife, "bruise" the lemon grass by pounding it a bit. Set into the broth to infuse with it's delicious lemony fragrance. Season the fish fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless fish fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7 to 8 minutes or until the fish is opaque and flakes easily with a fork. Remove the lemongrass, with tongs and toss. Meanwhile combine the chopped cilantro, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing. Divide the spinach among four shallow bowls, top with the fillets. Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach. Serve with cooked Jasmine Rice.
THAI CURRY COCONUT FISH CURRY
Aromatic and zesty, this Thai coconut fish curry is light but intensely flavorful and perfect served with rice for dinner.
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 15
Steps:
- Pat the fish dry with paper towels then drizzle with a little oil and season with salt.
- Sear in a hot pan until golden brown on both sides then remove and set aside.
- In the same pan, sauté the onion and garlic until soft and translucent.
- Add the curry paste and cook for a few minutes until fragrant. Pour in the coconut milk, fish sauce, lime juice and brown sugar.
- Bring to a simmer and cook for 8-10 minutes, until slightly thicker. Taste and adjust seasoning if necessary.
- Add the fish to the pan and cook for 2-3 minutes until the fish is fully cooked.
- Scatter over fresh herbs and finely sliced chillies then serve with lime wedges and steamed rice.
Nutrition Facts : Calories 267 kcal, Carbohydrate 9 g, Protein 26 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 849 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- - In a large saute pan, heat the oil over moderate heat. - Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. - Add the curry paste and cook, stirring, until fragrant, about 30 seconds. - Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. - Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. - Cover and cook until the fish flakes easily with a fork, about 7 minutes. - Remove the fish fillets from the pan and arrange into shallow bowls. - Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. - Ladle the sauce over the fish (Can be served over rice or vegetables such as spinach or bok choy.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love