Halibut in Creamy Red Curry

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Nothing spells comfort more than a warm bowl of curry on a cold winter’s night. When it’s -30F outside up here in AK, there’s nothing better than the smell of a successful summers harvest stewing on a hot stove. I hope you love this tender diced halibut simmered gently in a creamy red curry coconut sauce with ginger, mushrooms, and cauliflower, served over jasmine rice, as much as I do!

Serves: 4-6
Time: About 30 minutes

Ingredients

• 3 wild halibut portions from Salty Debby’s, diced (6 to 9 oz each)

• 1 tbsp cooking oil

• 1 small yellow onion, thinly sliced

• 3 cloves garlic, minced

• 1 cup mushrooms, sliced

• 1 cup carrots, sliced

• 1 cup cauliflower florets

• 1-2 tbsp red curry paste (adjust as needed for spice)

• 1 can (13.5 oz) coconut milk

• 1/2 cup water

• 1 tsp tamari or soy sauce

• 1/2 tsp ground ginger

• Salt and freshly ground black pepper, to taste

• Fresh cilantro, or chives for garnish

• Lime wedges, for serving

• Cooked jasmine rice, for serving

Instructions

1. Heat oil in a large skillet over medium heat.

2. Add the onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

3. Add the mushrooms, carrots and cauliflower and cook, stirring occasionally, until they begin to soften, about 5 minutes.

4. Stir in the red curry paste and ground ginger and cook for 1 minute, stirring constantly to bloom the spices. Some red curry paste can have a kick! So adjust as needed for your desired spice level.

5. Pour in the coconut milk and water, then stir in the tamari or soy sauce. Bring to a gentle simmer.

6. Carefully add the diced halibut to the skillet, spreading it evenly through the sauce.

7. Cover and simmer on low heat for 6 to 8 minutes, until the halibut is opaque and just flakes when pressed.

8. Season with salt and pepper to taste.

9. Garnish with fresh cilantro or chives and serve hot over jasmine rice with lime wedges on the side.