Thai Style Halibut With Coconut Curry Broth Recipes
THAI COCONUT CURRY HALIBUT WITH FRESH SAUTEED SPINACH RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium heat. Use tongs to toss the spinach. Once warm, add in the spinach and allow to begin to "wilt" (the spinach pile will begin to reduce). Once it starts to wilt season with a pinch of kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside. Note: I prefer to to make the spinach in a separate cast iron skillet, and the fish in another skillet. I don't mind cleaning two skillets, and I am better able to keep everything hot and ready to serve at the same time. Wipe the skillet out with a paper towel (if using one skillet) and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes. Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the can of lite coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half. Note: If using the fresh lemon grass, cut off the root end and trim off the tips. Using the blunt end of a knife, "bruise" the lemon grass by pounding it a bit. Set into the broth to infuse with it's delicious lemony fragrance. Season the fish fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless fish fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7 to 8 minutes or until the fish is opaque and flakes easily with a fork. Remove the lemongrass, with tongs and toss. Meanwhile combine the chopped cilantro, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing. Divide the spinach among four shallow bowls, top with the fillets. Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach. Serve with cooked Jasmine Rice.
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THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH - COOKING …
Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan ...
From cookingchanneltv.com
Cuisine AsianTotal Time 27 minsCategory Main-DishCalories 418 per serving
From cookingchanneltv.com
Cuisine AsianTotal Time 27 minsCategory Main-DishCalories 418 per serving
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH - FOOD …
Method. In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
From foodnetwork.co.uk
Cuisine ThaiCategory Main-CourseServings 4
From foodnetwork.co.uk
Cuisine ThaiCategory Main-CourseServings 4
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Saute the shallots in the oil for 2–3 minutes until tender and fragrant. Add the curry paste, followed by the chicken broth, coconut milk, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed. Season the halibut fillets lightly with salt.
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THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH - FOOD …
In this Thai-inspired dish, red curry paste lends bold flavor to light coconut milk, creating a spectacular broth for flaky halibut fillets. Served on a bed of steamed spinach, it makes for an ...
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THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH - GLUTEN FREE RECIPES
Thai-Style Halibut with Coconut-Curry Broth requires approximately 27 minutes from start to finish. One portion of this dish contains about 37g of protein, 8g of fat, and a total of 340 calories. This recipe serves 4. It works well as an expensive main course. It is a good option if you're following a gluten free and dairy free diet. A mixture ...
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Thai-Style Halibut with Coconut-Curry Broth Courtesy of Food Network’s Ellie Krieger: Link to recipe on Foodnetwork.com. 2 teaspoons vegetable oil 4 shallots, finely chopped (about 3/4 cup) 2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder (I use curry paste) 2 cups low-sodium chicken broth 1/2 cup light coconut milk
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HALIBUT IN THAI COCONUT CURRY BROTH - CALGARY CO-OP
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THAI STYLE HALIBUT WITH COCONUT CURRY BROTH RECIPE
Get one of our Thai style halibut with coconut curry broth recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Good appetite! 80%
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THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH RECIPE - FOOD NEWS
Poached Halibut in Thai Curry Broth. Author: Food Well Said. The halibut is gently poached in a rich broth of tomatoes, Thai curry paste and coconut milk. Ingredients. 1 cup uncooked white jasmine rice; 1 Tablespoon olive oil. Add a splash of water if the curry is getting too thick. Add the fish and onions, cover and cook on a low heat until the fish is hot through. Sprinkle over the …
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Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth and coconut milk, and season with salt and pepper. Simmer 5 minutes until slightly reduced. Season the halibut with 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 ...
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Add shallots and cook until they are soft, about 3 minutes. Add in the curry paste and stir, cooking about 30 seconds more. Add the chicken broth, coconut milk and a pinch of salt, allowing the mixture to simmer about 5 more minutes, until it has reduced by half. Season Halibut with a pinch of salt and add it to the coconut broth mixture. Use a ...
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Thai-Style Halibut with Coconut Curry Broth Ingredients 2 teaspoons vegetable oil 4 shallots, finely chopped (about 3/4 cup) 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder 2 cups low-sodium chicken broth 1/2 cup light coconut milk 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning 4 (6-ounce) pieces halibut fillet, skin…
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Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan ...
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