Do you want flavor and fresh but it is a weeknight? Try using a prepared jar of paste.
In this Thai Red Curry Poached Halibut, I grabbed a jar of Thai red curry paste from the pantry and a can of lite coconut milk. That is all you need to pull together a very flavorful and quick to prepare dinner. Should I repeat that because that seems too easy and went by so fast. I do not often use prepared foods but when I do, I am always surprised by how good they are.
A true chef will not want to work with prepared foods but I do believe a good chef can appreciate the simplicity and the flavor. The other idea I really like about this recipe is the poaching of the halibut. Poaching is a method that I do not use often enough. Poaching simply means that the protein is cook in a liquid. If cooked for the proper amount of time, the halibut comes out tender and flaky. That means when you use your fork, the fish cuts like butter. Halibut is a great fish for poaching because it is a pretty firm fish to begin with.
Thai flavors are right up there with my favorite flavor profile, much like Indian. Thai and Indian foods have been the most difficult for me to recreate because of the lack of familiarity with cooking them as well as it being difficult to find certain indigenous ingredients at your local grocery store. I wrote about a recent success with my GREEN CURRY CHICKEN because I learned to use the rind of a lime in the base of the sauce. A simple step but a key step.
The final ideas I loved about this dish were the colors, texture and low carb nature of the dish. It had the red/pink from the curry and coconut milk, the yellow and green from the zucchini, the white from the halibut and the deeper red from the tomatoes. The low carb was perfect for my gluten free lifestyle. I cut the zucchini in ribbons so it looked a lot like pasta noodles. I did not use rice as I frequently do. The rice would have been good to pick up all the extra sauce.
The cast of characters.
The cooking steps from spicing the fish, to creating the red curry sauce to poaching the fish.
The Thai Red Curry Poached Halibut Plated.
Thai Red Curry Poached Salmon
- 2 Lbs Halibut cut into fillets
- 1 Tbsp Thai Red Curry Powder
- 2 Tsp Salt
- 15 Ounces Lite Coconut Milk
- 2 Tbsp Red Curry Paste
- 25 Ounces Diced Tomatoes
- 2 Whole Zucchinis spiralized
- 1 Whole Yellow Pepper Cut into Slices
- 1/2 Pint Cherry Tomatoes halved
Spice the Halibut and set aside. Combine the coconut milk and red curry paste in a skillet on medium heat. Mix well. Add the spiced halibut and cook for 10 - 12 minutes or so, flipping half way through. Finish by adding in the veggies and tomatoes and cook for 2 minutes.
In a dinner bowl, place the veggies on the bottom. Top with the halibut fillet and as much curry sauce as you like.
Serve and enjoy!