Halibut red curry Thaï with aromatic rice
This red curry gets its colour from its predominantly red ingredients, including cayenne, paprika and a tiny amount of dried chillies. Lots of flavours and taste is coming from this lovely halibut fillet with galangal and lime. A delight!
Chef's choice
Ingredients
Portions:
4
200 g
Basmati rice
300 g
Halibut fillet
For the vegetable stock:
1 onion, chopped
1 carrot, sliced
1 celery stalk, chopped
1 sprig fresh thyme
1 bay leaf
1/2 tsp pepper
1 leek, chopped
400 ml
Coconut milk
2 spring onions, sliced
1 shallot, chopped
2 tbsp
Sunflower oil
3 tbsp
Red curry paste
20 g
Fresh ginger, grated
1 tsp
Fine salt
2 cloves garlic, minced
1 lime, juiced
Fresh coriander, chopped (for garnish)
1 chilli pepper, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions using vegetable stock instead of water.
- In a large pan, heat the sunflower oil over medium heat. Add the chopped shallots, minced garlic, and grated ginger, and sauté until fragrant.
- Stir in the red curry paste and cook for another minute. Pour in the coconut milk and bring to a simmer.
- Add the halibut fillets to the pan, cover, and cook for about 8-10 minutes until the fish is cooked through.
- Finish with lime juice, finely sliced spring onions, and chopped fresh coriander. Serve hot with the aromatic rice and garnish with sliced chilli pepper if desired.
For an extra burst of flavor, add a splash of fish sauce to the curry before serving.
Adjust the amount of chilli pepper to suit your spice preference.