Thai Green Curry Poached Halibut with Jasmine Rice
Delicate Alaskan halibut poached in fragrant Thai green curry sauce creates an elegant, restaurant-quality weeknight dinner. The fish stays moist and tender, infused with coconut milk's richness and the bright heat of green curry paste balanced by lime juice and fish sauce. Crisp red bell peppers and snap peas add texture and color to the silky broth. This version skips frying the fish and instead gently poaches it directly in the curry, preserving its flaky texture while allowing flavors to meld. Perfect for anyone seeking a quick, impressive seafood meal that feels indulgent yet relatively simple. Serve over jasmine rice with fresh Thai basil and lime wedges for authentic Southeast Asian aromatics. Ideal for weeknight entertaining or special dinners when you want something special without hours of prep.
Ingredients
- 1 tablespoon neutral flavored oil
- 2 shallots, sliced
- 2 tablespoons Thai green curry pastered curry paste1:1spice paste
increases heat, changes flavor profile significantly
- 1 cup seafood or chicken stock
- 1 14-ounce can coconut milk
- 1 tablespoon fish saucesoy sauce1:1umamifish-freeadds glutenadds soy
removes authentic Thai flavor but adds saltiness
Full guide → - 1 teaspoon sugar
- 1 cup red bell peppers, sliced
- 1 ½ cups snap peas
- salt(optional)
- 4 4-6 ounce halibut fillets, skin and pin bones removedcod1:1white fishfirmadds fish
cod cooks similarly but slightly less delicate
- 1 lime, juiced
- 2 cups steamed jasmine rice
- Thai basil leaves(optional)
- scallions, sliced on the bias(optional)
- lime wedges(optional)
Instructions
- 1
Heat oil in a deep skillet with lid over medium heat.
- 2
Add sliced shallots and saute, stirring, until softened.
- 3
Stir in green curry paste until combined.
- 4
Pour in stock, coconut milk, and sugar.
- 5
Bring to a simmer, reduce heat to low, and cook until curry reduces by half.
- 6
Taste and season with salt as needed.
- 7
Stir in peppers, snap peas, and lime juice, then return to a simmer.
- 8
Submerge halibut fillets in the simmering curry.
- 9
Cover tightly and poach until cooked to medium in the center.
- 10
Distribute jasmine rice among serving bowls.
- 11
Carefully place each fillet on rice using a seafood spatula.
- 12
Ladle curry broth and vegetables over each fillet.
- 13
Garnish with Thai basil, scallions, and lime wedges.
- 14
Serve immediately.
Tips
Watch halibut closely during poaching—overcooked fish becomes dry and tough. Remove fillets at medium doneness (opaque center, still slightly moist) after exactly 5 minutes. Residual heat continues cooking.
Make the curry base up to 2 days ahead; store in an airtight container. Add fish and vegetables only when ready to serve for optimal texture and freshness.
Fish sauce intensifies overnight. Taste the finished curry before serving and adjust salt carefully—you likely won't need additional salt beyond what's in the paste and sauce.
Good to Know
Curry base keeps 3 days refrigerated in airtight container. Do not store poached fish in curry—reheat curry separately and add fresh poached fish when serving.
Prepare curry sauce and vegetables up to 2 days ahead. Cook rice and poach fish within 2 hours of serving for best quality.
Serve immediately after plating. Halibut continues cooking from residual heat. Accompany with lime wedges, extra Thai basil, and additional fish sauce at the table.
Common Mistakes
Overcook halibut by leaving it in the simmering curry longer than 5 minutes—fish becomes dry and stringy. Set a timer and remove at medium doneness.
Skip tasting the curry before adding fish—green curry paste varies in saltiness and heat. Adjust seasoning in the base, not after fish is added.
Use cold fish from the refrigerator—it will overcook on the outside before the center cooks. Bring halibut to room temperature for 10 minutes before poaching.
Substitutions
Dairy-Free Swaps
General Alternatives
rich flavor, skin can stay on if preferred
removes authentic Thai flavor but adds saltiness
Full guide →FAQ
Can I make this ahead and reheat it?
Yes, prepare the curry sauce and vegetables up to 2 days ahead. Reheat the sauce gently over low heat. Poach fresh halibut fillets in the hot curry just before serving—reheated poached fish becomes rubbery. Store curry and fish separately.
What if I don't have fish sauce?
Substitute soy sauce in equal amounts, though you'll lose authentic Thai flavor. Add a squeeze of lime juice to compensate for the different umami profile. Alternatively, use 1 teaspoon soy sauce plus a pinch of anchovy paste if available.
Can I freeze this curry?
Freeze the curry sauce and vegetables for up to 3 months in airtight freezer bags. Thaw in the refrigerator overnight. Do not freeze cooked halibut. Poach fresh fish in the reheated curry sauce just before serving for optimal texture.