Best 3 Thai Coconut Curry Halibut With Fresh Sauteed Spinach Recipes

Thai coconut curry halibut is a delightful dish that offers a harmonious blend of flavors and textures. The flaky halibut, bathed in a rich and creamy coconut curry sauce, takes center stage. Every bite promises a balance of savory, sweet, and slightly spicy notes. Accompanied by fresh sauteed spinach, this recipe creates a symphony of flavors that will tantalize your taste buds. The combination of the delicate fish, velvety sauce, and vibrant greens makes this dish not only delicious but also visually appealing. Whether you're an experienced cook or a beginner looking for a culinary adventure, this recipe will guide you through the process of creating an unforgettable Thai coconut curry halibut with fresh sauteed spinach that will leave you craving for more.

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THAI COCONUT CURRY HALIBUT WITH FRESH SAUTEED SPINACH RECIPE - (4.4/5)

Thai Coconut Curry Halibut with Fresh Sauteed Spinach Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 (24-ounce) bag fresh spinach, rinsed and dried*
3 medium shallots, diced
2 heaping teaspoons Thai red curry paste
1 1/2 cups low sodium chicken broth
1 can lite coconut milk
3/4 teaspoon kosher salt, divided
4 {6 to 8-ounce} white fish fillets, thawed and skin removed (I used fresh halibut, but you can use Barramundi)
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 green onions, sliced thin on the bias
1 whole lime, juiced
3 stalks fresh lemongrass, optional
Note: I don't have any problems wilting baby spinach, but I wilt it low and slow with olive oil. Using frozen spinach really doesn't work with this dish, as there is a LOT of water-- and the texture of wilted fresh spinach is hard to beat!

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-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

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

Thai Coconut Curry image

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

Ingredients

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

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

Tips:

Mise en place: Before you start cooking, gather and prepare all of your ingredients and equipment. This will help you stay organized and avoid scrambling during the cooking process.
Use fresh, high-quality ingredients: The fresher your ingredients, the better your curry will taste. Look for vegetables that are crisp and brightly colored, and seafood that is firm and has a mild, briny smell.
Don't be afraid to adjust the recipe to your taste: If you like your curry spicier, add more curry paste or red pepper flakes. If you prefer a milder curry, use less paste or omit the red pepper flakes altogether. You can also adjust the amount of coconut milk to achieve the desired consistency.
Serve with your favorite sides: Thai coconut curry halibut is delicious served with rice, noodles, or vegetables. You can also add a dollop of plain yogurt or sour cream for a creamy, tangy flavor.

Conclusion:

Thai coconut curry halibut is a flavorful, easy-to-make dish that is perfect for a weeknight meal. The combination of creamy coconut milk, aromatic curry paste, and tender halibut is sure to please everyone at the table. With a little planning and some fresh ingredients, you can create a delicious Thai coconut curry halibut dish that will transport you to the tropics.