Thai Halibut Curry is a vibrant, aromatic dish that pairs flaky halibut with the creamy richness of coconut milk and the warm heat of Thai red curry. This version highlights bright aromatics like garlic, onion, and lemongrass and balances savory, sweet, and spicy notes for a satisfying main course that works equally well for weeknight dinners or entertaining.
Thai Halibut Curry
This Thai Red Curry Halibut recipe combines tender cubes of halibut with a coconut-based curry sauce spiced with red curry powder and dried chiles. The sauce is developed on the stovetop to build flavor and then gently simmered with the fish on a hot grill or in a covered oven-safe dish. Served over steamed rice, it makes a fragrant, colorful plate with an appealing contrast of textures and tastes.
Why You’ll Love This Dish
- Bold, Balanced Flavors: Coconut milk and red curry deliver a creamy, spicy base while aromatics and sugar bring depth and balance.
- Nutritious Protein: Halibut provides a lean, flaky fish option that cooks quickly and pairs well with bold sauces.
- Quick and Approachable: Prep and cook times are short, and the steps are straightforward even for home cooks.
- Customizable Heat: Adjust the number of chiles or use milder curry for less spice.
- Great Presentation: The curry’s rich color and garnishes make for an attractive plate that’s ideal for guests.
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Recipe Shopping List
Below are the ingredients you’ll need. Quantities and step-by-step instructions appear in the recipe card further down.
- 1 pound halibut filets
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 can coconut milk
- 1 tablespoon coconut oil (or neutral oil)
- 3 tablespoons red curry powder
- 1 stalk lemongrass
- 2 cloves garlic
- 1 teaspoon salt, divided
- 1 small onion
- 1 small can bamboo shoots
- 1 teaspoon brown sugar
- 2 whole dried chili peppers (adjust to taste)
How To Make This Recipe
The technique is simple: season and cube the halibut, build the curry sauce on the stovetop, and finish by simmering the fish gently in the sauce. Below is a concise overview; follow the full recipe card for exact timings and tips.
- Prepare the halibut: Cut halibut into 1-inch cubes. Sprinkle with half of the salt, onion powder, and garlic powder; set aside to rest briefly.
- Sauté aromatics: Heat coconut oil in a medium saucepan over medium heat. Add chopped garlic and chopped onion and cook for about 2 minutes until fragrant and translucent.
- Make the curry sauce: Stir in coconut milk, red curry powder, drained bamboo shoots, brown sugar, remaining salt, lemongrass, and dried chiles. Bring to a gentle simmer and let flavors meld for about 10 minutes.
- Simmer the curry: Transfer the sauce to a grill-safe or oven-safe dish if finishing on the grill. Preheat the grill to 425°F (or use a 425°F oven), return the sauce to a simmer.
- Cook the halibut: Add the seasoned halibut cubes to the simmering sauce and cook for 7–8 minutes, stirring gently once. Fish should be opaque and just flake apart. Remove from heat and serve with steamed rice.
Bang Bang Halibut
Recipe FAQ
Store any leftover Thai Red Curry Halibut in an airtight container in the refrigerator for up to 2 days. Keep rice separate for best texture.
Reheat gently in a saucepan over medium-low heat, stirring occasionally until warmed through. You can also use a microwave-safe dish and heat in short intervals, stirring between cycles.
Yes. You can make the curry sauce a day ahead and refrigerate it. Add the halibut and finish cooking just before serving to maintain the best texture.
Substitute halibut with any firm white fish such as cod or snapper. Swap red curry powder for a prepared red curry paste if preferred, and adjust chiles to control the heat.
Simple Grilled Halibut Recipe
Serve This With…
- Steamed Jasmine Rice — the classic pairing to soak up the curry sauce
- Asian Cucumber Salad — a light, refreshing side with acidity to cut the richness
- Fresh cilantro leaves and lime wedges for garnish
More Asian-Inspired Recipes
- Thai Red Curry Chicken Wings
- Quick Cucumber Kimchi
- Blackstone Beef and Broccoli
- Shrimp Udon with Miso Brown Butter
Pin For Later
Traeger Thai Halibut Curry
This flavorful Thai Halibut Curry is a delicious way to highlight fresh halibut with a creamy, spiced coconut sauce.
Ingredients
- 1 pound halibut filets, cut into 1-inch cubes
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 can coconut milk
- 1 tablespoon coconut oil (or neutral oil)
- 3 tablespoons red curry powder
- 1 stalk lemongrass, bruised or lightly smashed
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- 1 small onion, chopped
- 1 small can bamboo shoots, drained
- 1 teaspoon brown sugar
- 2 whole dried chili peppers (optional or to taste)
Instructions
- Cut halibut into 1-inch cubes. Sprinkle with ½ teaspoon salt, the onion powder, and the garlic powder; set aside.
- Heat the coconut oil in a medium saucepan over medium heat.
- Add the chopped garlic and chopped onion to the pan and cook for about 2 minutes until fragrant and softened.
- Pour in the coconut milk and stir in the red curry powder, bamboo shoots, brown sugar, the remaining ½ teaspoon of salt, the bruised lemongrass stalk, and the dried chiles.
- Bring the sauce to a gentle simmer and cook for about 10 minutes to allow the flavors to develop.
- Transfer the simmering curry to a grill-safe or oven-safe dish if finishing on the grill. Preheat the grill (or oven) to 425°F. Return the dish to the heat and let the sauce come back to a simmer.
- Add the halibut cubes to the simmering sauce and cook 7–8 minutes, gently stirring once. The fish should be opaque and flake easily.
- Remove from heat, discard the lemongrass stalk, and serve immediately over steamed rice. Garnish with chopped cilantro and lime wedges if desired.
Nutrition Information
Yield: 4
Amount Per Serving:
- Calories: 293
- Total Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 1.4g
- Sodium: 601mg
- Carbohydrates: 13g
- Fiber: 4g
- Sugar: 6g
- Protein: 3g
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Category: Traeger Recipes
