Halibut red thai curry with sautéed vegetables
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!
Low Carbs, Keto
Ingredients
Portions:
4
400 g
Halibut fillet
For the curry:
2 tbsp
Red curry paste
400 ml
Coconut milk
1 tbsp
Fresh ginger, grated
1 clove
Garlic, minced
For the sautéed vegetables:
1 cup
Swiss chard ribs, sliced
1 medium
Leek, sliced
1 medium
Yellow carrot, sliced
1 medium
Orange carrot, sliced
1 medium
Onion, diced
1 medium
Shallot, diced
For finishing:
2 tbsp
High-oleic sunflower oil
1 cup
Vegetable stock
1 tbsp
Lime juice
1 tsp
Fine salt
0.5 tsp
Ground white pepper
1 small
Red chilli, sliced
2 tbsp
Fresh coriander, chopped
2 tbsp
Spring onion, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat the high-oleic sunflower oil in a large pan over medium heat. Add the chopped shallot, garlic, and fresh ginger, and sauté until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes. Add the coconut milk and bring to a gentle simmer.
- Cut the halibut fillet into portions and season with fine salt and ground white pepper. Place the halibut in the pan and cook for 5-7 minutes until the fish is cooked through.
- Meanwhile, in a separate pan, sauté the Swiss chard ribs, leek, yellow and orange carrots, and spring onion in a little oil until tender.
- Serve the halibut curry over the sautéed vegetables, garnished with fresh coriander and a squeeze of lime.
Adjust the amount of red curry paste to suit your spice preference.
For a richer taste, use homemade vegetable stock.