THAI RED Curry Rice: With Halibut
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A comforting Thai red curry rice dish with flaky halibut, bell peppers, and coconut milk. Bright and bold flavors balanced with creamy rice and fresh herbs.
Ingredients
- 1 can unsweetened coconut milk
- red curry paste
- 4 skinless halibut fillets
- Kosher salt
- freshly ground black pepper
- 14.8 ml sesame oil
- 2 medium red or yellow bell peppers finely diced
- 4 green onions white and green parts separated and thinly sliced
- 9.86 ml minced peeled fresh ginger minced
- 2 medium cloves garlic minced
- 237 ml long-grain white rice
- 296 ml chicken or vegetable broth
- 118 ml unsalted roasted peanuts
- 29.6 ml fresh Thai or regular basil leaves chopped
- Lime wedges
Nutrition (per serving, estimated)
Estimated based off 13 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 236 mg
- Iron: 6.85 mg
- Magnesium: 94.5 mg
- Phosphorus: 339 mg
- Potassium: 1053 mg
- Zinc: 2.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 can unsweetened coconut milk
- red curry paste
- 4 skinless halibut fillets
- Kosher salt
- freshly ground black pepper
- 14.8 ml sesame oil
- 237 ml long-grain white rice
- 296 ml chicken or vegetable broth
- 118 ml unsalted roasted peanuts
- Lime wedges
Prepare
- 2 medium red or yellow bell peppers, finely diced
- 4 green onions, white and green parts separated and thinly sliced
- Mince 9.86 ml minced peeled fresh ginger
- Mince 2 medium cloves garlic
- Chop 29.6 ml fresh Thai or regular basil leaves
Let's Cook
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Step 1.
In a small bowl, whisk together the coconut milk and red curry paste until smooth; set aside.
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Step 2.
Pat the halibut fillets dry with paper towels and season with salt and pepper; set aside.
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Step 3.
Heat the sesame oil over medium heat in a 10-inch skillet. Add the diced bell peppers and sliced green onion whites and cook, stirring often, until the peppers soften, about 5 minutes. Stir in the minced ginger and garlic and cook until fragrant, about 1 minute more.
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Step 4.
Add the rice to the skillet and cook, stirring, until the edges of the grains start to turn translucent, about 1 minute. Stir in 1 cup of the reserved curry sauce, all of the chicken or vegetable broth, and a generous pinch of salt. Bring to a boil.
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Step 5.
Carefully place the seasoned halibut fillets, skin side down, on top of the rice mixture. Drizzle a little bit of the remaining curry sauce over the fish. Reduce the heat to a simmer, cover the skillet, and cook until the liquid is absorbed by the rice and the halibut flakes easily when gently pressed with a finger, 12 to 15 minutes.
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Step 6.
Remove the skillet from the heat. Sprinkle the rice with the remaining sliced green onions, the peanuts, and chopped basil. Drizzle with the remaining curry sauce to taste over the fish and rice, and serve with lime wedges for squeezing.