Thai Red Curry Halibut Bowls
Tender seared halibut with crisp green vegetables, fragrant jasmine rice, peppery arugula, and a silky Thai red curry coconut broth. A restaurant-worthy meal that's surprisingly simple to make at home.
Prep time
15 min
Cook time
20 min
Serves
Ingredients
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For the Bowls
- 4halibut fillets (about 5–6 oz each) (or cod)
- Salt and pepper, to taste
- 1 tbspcoconut oil
- 2 cupscooked jasmine rice
- 2baby bok choy, halved (or 2 cups green beans)
- 2 cupsbaby arugula
For the Thai Red Curry Broth
- Thai red curry paste, according to package directions
- 1 (400 ml / 14 oz) cancoconut milk
For the Arugula
- 2 tbspolive oil
- 1 tbspfresh squeezed lemon juice
- Pinch of salt and pepper
Ingredients
For the Bowls
- 4halibut fillets (about 5–6 oz each) (or cod)
- Salt and pepper, to taste
- 1 tbspcoconut oil
- 2 cupscooked jasmine rice
- 2baby bok choy, halved (or 2 cups green beans)
- 2 cupsbaby arugula
For the Thai Red Curry Broth
- Thai red curry paste, according to package directions
- 1 (400 ml / 14 oz) cancoconut milk
For the Arugula
- 2 tbspolive oil
- 1 tbspfresh squeezed lemon juice
- Pinch of salt and pepper
Instructions
- 1
Cook the jasmine rice according to package instructions. Set aside and keep warm.
- 2
Prepare the Thai red curry broth according to the curry paste package directions, using 1 full can of coconut milk. Simmer gently until fragrant and heated through. Reduce heat to low and keep warm.
- 3
While the broth simmers, prepare the arugula. In a small bowl, gently toss the arugula with olive oil, lemon juice, and a pinch of salt and pepper. Set aside.
- 4
Pan-fry the bok choy until just tender, or lightly steam the green beans (or vegetables of choice) for 3–5 minutes. Season lightly with salt and pepper. Keep warm.
- 5
Pat the halibut fillets dry and season with salt and pepper. Heat the coconut oil in a nonstick skillet over medium-high heat. Sear the fillets for 3–4 minutes on the first side until golden and crispy. Flip and cook for an additional 2–3 minutes, or until cooked through.
- 6
To serve, place ½ cup jasmine rice in each bowl (use a small mold for neat presentation if desired). Arrange the vegetables gently on top of the rice, then gently place the seared halibut on top. Pour the warm Thai red curry coconut broth around the rice — not directly over the fish. Finish with a small mound of dressed arugula and serve immediately.
Melissa's Notes
Cod or mahi-mahi also works beautifully in this recipe. Use more or less curry paste depending on your preferred spice level. For a restaurant-style presentation, shape the rice using a small bowl or ramekin before plating.
Nutrition Information
Nutrition information is an estimate only and will vary depending on the brand of curry paste, coconut milk, fish used, and portion sizes.
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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