Thai Halibut Curry Recipe, Gluten and Dairy Free

My Thai Halibut Curry Recipe is Gluten and Dairy Free and full of flavor. Quick and easy to make for an easy weeknight meal.

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Living in Alaska we have to find lots of recipes for the two main fish we catch, Halibut and Salmon.  This is a really good Recipe for Thai Halibut Curry!  Of course you can adjust the amount of curry to the heat you like, or add more!   I love cooking with Coconut milk, it seems to make everything taste so ethnic. Enjoy this recipe!

Thai Halibut Curry Recipe (modified from a food network recipe)

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Thai Halibut Curry Recipe, Gluten and Dairy Free

My Thai Halibut Curry Recipe is Gluten and Dairy Free and full of flavor. Quick and easy to make for an easy weeknight meal.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Dinner

Cuisine: Seafood

Servings: 4

Calories: 366kcal

Author: My Dairy-Free Gluten-Free Life

Ingredients

• 2 tsp olive oil
• 4 shallots finely chopped
• 2 tsp curry powder
• 2 cups chicken broth
• ½ cup coconut milk
• ½ tsp salt plus ¼ tsp, plus more for seasoning
• 4 6 oz pieces halibut fillet, skin removed
• Steamed spinach
• ½ cup coarsely chopped fresh cilantro leaves
• 2 scallions green parts only, thinly sliced
• 2 Tbsp fresh lime juice
• Freshly ground black pepper
• 2 cups cooked brown rice for serving

Instructions

• In a large sauté pan, heat the oil over moderate heat.
• Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
• Add the curry powder and cook, stirring, until fragrant, about 30 seconds.
• Add the chicken broth, coconut milk, ½ tsp salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with ¼ tsp salt.
• Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets.
• Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper.
• Ladle the sauce over the fish and serve with rice.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 366kcal | Carbohydrates: 29g | Protein: 35g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 428mg | Potassium: 1046mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 8.3mg | Calcium: 56mg | Iron: 2.6mg

My DIL is a fabulous cook and shares many of her recipes. This recipe is provided by Becky Fowler (DIL) who cooks dairy-free, gluten-free, soy-free, nut-free for her son. Becky has 2 small children and loves to sew and crochet in her spare time and can be found at Sew Need It. You can request specific items you would like sewn or crocheted for yourself, friends or family gifts!