I don't know about you, but one of my favorite comfort foods is a big bowl of curry and rice. My usual go-to is a red-curry chicken Penang, but this time I decided to do a green curry-coconut sauce with meaty halibut instead. I created this recipe over the years by experimenting with other curry recipes, and decided to do my own mash-up based on the flavors and textures I prefer in my curry. That's the beauty of this dish, there is plenty of room to make it yours and add your own spin. Hope you enjoy it as much as my family and I do. As Always, happy cooking & eating!
Thai Green Curry Sauce
4 Teaspoons coconut oil
1 tablespoon fresh grated ginger
1 teaspoon ground turmeric
juice of 1/2 lime
2 scallions, chopped
1 can full-fat coconut milk
2 tablespoons Green Thai Curry Paste (You could totally opt for Red Curry Paste here too!)
1 teaspoon Sriracha
1 sliced Fresno chili (Any pepper or chili will do)
1 cup sugar snap peas
*For Garnish at the end. Do not add to saucepan*
1/4 cup chopped cilantro
couple leaves of Thai basil (or regular basil is fine)
Curry Sauce Preparation
Heat coconut oil in a sauce pan over medium heat. Add all ingredients to the sauce pan and let them sauté until all the flavors marry together (about 10 mins or so). Reduce to a simmer and keep warm until its ready to be served with the fish and rice.
Halibut Preparation
I used two 8oz halibut filets for this recipe, but again, any protein will do. In a pan, add a couple tablespoons of vegetable oil and heat on high until it begins to shimmer. Once it's shimmering and hot, season halibut filets with salt and add to the pan, pressing the flesh into the pan to create a nice crust and sear. Let sit for 2-3 minutes. Turn the filets over, and reduce the heat to medium and cook another 2-3 minutes. Remove from the pan and let rest on a plate for 10 mins.
Dish Preparation
Cook whatever rice you prefer according to the packaging (I used basmati and added a teaspoon of fresh lime zest to kick it up a notch). Place a hearty portion of rice in the bowl, place the halibut filet over top, and then spoon over the curry. Garnish with cilantro and basil. Enjoy!