I have made this a number of times and absolutely love it. Flavor is great. Only changes I made is to use brown basmati rice and also use stevia instead of sugar. Cooked for a dinner party last night and everyone asked for the recipe. Definitely a keeper and a repeater!
Made this to the recipe except I used brown rice. Incredibly tasty! Husband ate 3 helpings and especially liked the rice. A do-again for sure!
We loved this dish- I used what I had in my freezer> cod and albacore tuna. I think any good white fish will work - the flavor was wonderful- we love the thai coconut taste-- I served it over jasmine rice. I will be making this again- I have most of ingredients on hand all the time-- yummy dish! restaurant quality recipe too!
Very good. I used tilapia instead of halibut so it was a pretty cheap meal. I only used half of the fish sauce and sugar it called for per the other reviews and still thought it was a bit sweet, I might leave out the sugar entirely next time. I will use more curry paste too.
I personally didn't like this at all. The fish sauce was a really prominent flavor in this dish and I even reduced it. I've had fish sauce in dishes before without having its flavor take over the dish. The rest of my family enjoyed it though. I made it with haddock instead of halibut because it wasn't in season. Easy and fast to make though. The fish also fell apart easily when cooked.
My group thought this was divine. Instead of just pouring the red curry over the fish and serving right away, I actually let the fish sit in the sauce (in a dutch oven) for about 30 minutes, on lowest possible heat (or turn heat off), before serving. This allowed the fish to absorb all the wonderful flavors of the curry. Next time I might scale back slightly on the sugar (I thought it was a tad sweet).
Wowzers, this was GOOD!!! I used Hake fish that I had picked up from Costco and kept everything else the same (I might have added just a touch more red curry paste) and it turned out delicious! I think this would be great with salmon too. We served it with brown rice and Spicy Garlic Grilled Baby Bok Choy - it was a great combination! Will be making this again with salmon for sure to try to mimic one of our favorite dishes at our local Thai place (the sauce is pretty darn close to theirs!).
Delicious. I served this over a bed of jasmine rice and had roasted asparagus as a side dish. The whole family loved it. Halibut is expensive but worth it on occasion.
Great flavor and easy to assemble - could not find halibut at the grocery store and used basa in place. The fish sauce can be overpowering so use less than recommended.
Nice flavor. I personally thought it needed more salt but can easily be added. After the prep very fast to come together. Will make again perhaps for casual company.
Possibly the best recipe I've ever made from CL. Aside from the rice dish, I did almost everything according to the recipe. I used Swai (a sustainable, inexpensive option) and added at least 2t of red curry (maybe closer to 1T), then followed the directions. It was delicious! For the rice, I made 3/4c of brown rice w/ 1 1/4c water, the remainder of a can of coconut from the fish (~2/3c?), and a chicken bullion cube w/the seasonings, oil, juice, etc. other than salt. I skipped the bok choy. Instead, I made Garlic Roasted Kale, and used rice vinegar instead of the sherry vinegar. The combination was awesome!
Well, to put it simply, my husband asked, "Is this a diet dish?"
Great taste. Any firm white fish will work well. Cooked the rice in 1 cup chicken broth and added shitake mushrooms. Added 2 cloves of slice garlic to the sauce.
This is an OMG recipe!! Totally worthy for company. My husband and I just sat there and ooh'd and ahh'd over how good this was, and we consider ourselves "foodies." I took a plate up to my mom and she couldn't get over how delicious this was. Better than what you get in most restaurants. We used Amberjack instead of Halibut, increased the curry paste to 1.5 tsp, and used regular coconut milk instead of "light." Oh, and we didn't have the Bok Choy so just omitted this from the rice but made the rest of it as called for. Amazing. Highly recommended!
Great, easy meal with nice curry flavor. I am putting this recipe into my rotation of quick, healthy yummy week-day meals.
this was wonderful. the sauce was delicious just like a thai restaurant and it was so easy. Even my little guy loved it!
This was "lick the plate" good!! I served it over roasted eggplant, which was delicious! It took under and hour so i would serve this again as a weeknight meal or confidently to guests! Either way, I can't wait to make it again!!
We loved this recipe. I didn't make any changes except I used tilapia (it was on sale) and added some Sriracha. I'll make it again. I served it with the bok choy rice (came out too mooshy) and spicy Asian-style broccoli. You can see the link to the recipe for that on my blog: http://grabbingthegusto.wordpress.com/2011/06/03/fish-coconut-red-curry-sauce-recipe/
Made halibut & sauce to recipe using chopped red onion for color. Also made the recommended bed of basmati/bok choy but decided not to use the strong soy seasoning on the rice. Great flavors & attractive presentation. You definitely could make for weeknight subbing a less-expensive fish. Would be great for guests, too. Holy Cow, halibut was $20/pound this week!
Made it with the bok choy rice and it was great!
Awful! BEWARE OF FISH SAUCE!!! I have never had fish sauce before, and OMG it is awful. After I smelled it I couldn't even began to think about eating it. I tried it though and it was just bad! I might make again but with NO Fish Sauce.
Can be made with any white fish. Loved the way it comes together so quickly. I used the remainder of coconut milk to cook the rice.
Very good flavors, both fish w/curry sauce & rice. Goes together quickly. Used cod instead of halibut -- couldn't find red curry paste so subsituted 1 TB homemade curry powder. Used brown rice omitted baby bok choy, but used all the seasonings. Would definitely make again. If I was brave enough to serve fish to company wouldn't hestitate to serve this recipe -- flavor is definitel 'company worthy'.
Wow. One of the best recipes I have made from this site. I prepared it exactly as written. I think that some of the raters who weren't satisfied with the heat of the dish have an issue with good quality ingredients. I use Taste of Thai because the quality and consistency across the line is very high. That said, this was excellent and very on point: a slightly sweet, very spicy and practically perfectly seasoned sauce on a delicious piece of hearty fish. This will go into my regular lineup, and it would be terrific on chicken as well. I will be making this for guests, it's that good. My only complaint is that this doesn't serve 4, more like two. So if you're counting calories, you'll do well to consider this as fewer servings than the recipe says...or you'll leave the table hungry.
I thought this was way too much trouble for what you got. Also the fish stuck to the nonstick pan when using one teaspoon as called for. I prob. would not make this again.
Very good, fast and healthy weeknight dinner. If you like robust flavor and a little heat, I recommend doubling the spices and ginger, but keeping the coconut milk and onions steady. The soy sauce kind of overwhelmed the other flavors in the rice, I'll cut it back next time.
This is husband and my favorite seafood recipe. Excellent combination of flavors, be sure to make the bok choy rice, fish on top and sauce. You will love it...and so healty too!
Loved this recipe! I had never made halibut before and it was so easy. I made it using only 2 halibut filets for 2 of us, but left the ingredient amounts for the sauce the same. This allowed for plenty of sauce to go on the fish. I made the rice also and it was a great side dish. Happy Cooking :)
I used tilapia instead of halibut, doubled the ginger and used a tablespoon of curry powder instead of curry paste. Served with Curry-Spiced Sweet Potatoes. Awesome!
This was one of the BEST fish recipes I've ever made! All three of my kids under the age of five usually balk at fish...they ate every bit! My husband said I could make this once a week it was so yummy! Postively outstanding! For my husband and I, we ate the fish with the rice, which was also wonderful.
This recipe was okay. I substituted mahi-mahi for the halibut because it was a little too early in the year for halibut and couldn't find any. That being said, I'll focus on the sauce. For my taste, there definitely isn't enough curry paste in this recipe, and I even increased the amount and found it a little disappointing. This may have just been because of my brand of curry paste (Mae-Ploy), but my sauce came out sort of grainy. I probably won't make this again because I have better thai curry recipes that I can adapt to halibut.
I really enjoyed this and it's pretty simple. For my taste, I didn't think it was spicy enough and would double the recommended red curry paste. Halibut is pretty expensive in my area, so I subbed with tilapia which worked just fine.
Quick and tasty. A wonderful alternative to ordinary fish recipes. Definitely one I'll make again.
This is delicious. I have a similar recipe and when halibut is not available I've made it with shrimp, so I imagine it would be a good substitute in this dish. It would be a lot quicker to prepare if time is of the essence.
excellent flavors!!! I did use Halibut but would love to try Sea Bass... the sauce over brown rice and asparagus was Fantastic!!!
Easy to make. Very tasty sauce. Good as leftovers too.
Everything in this recipe turned out perfect and delicious. I used sea bass as the monger was out of halibut. Used the basmati rice and prepared it in a rice cooker with the bok choy. The only change I will make next time is to add red pepper to the curry--we thought it would be even better with a little heat.
I made this exactly as printed but will make some adjustments next time around. I'd prefer to broil or grill the halibut instead of frying. That way it doesn't need to sit around - hard to manage the "doneness" that way. Too many onions in the coconut sauce - leave the green but cut back on the regular onion. Otherwise the sauce is great. I let it simmer and thicken up. The sauce mix on the rice/bok choy is overwhelming. I'd cut the fish sauce in half and even then - you probably only about half that much liquid. I think it would be better to lightly "dress" the rice. Some mushrooms might be good too.
Wow! Outstanding! The fish and curry sauce were amazingly wonderful -- we replaced the halibut with less expensive turbot. The rice was average -- we'll likely replace it with sauteed spinach or bok choy. We served this dish, and will continue to do so, with oven roasted sweet potatoes. Tasty!
Not bad, just not so yummy I want to make again. Still looking for the perfect curry recipe!!
I thought this was very tasty but a little too spicy for my family, even though I only used half the red curry paste called for. Next time, I would use maybe 1/8 - 1/4 teaspoon to make it more toddler-friendly. I made regular steamed rice and added the recommended sauce - that was a big hit! I could not find baby bok choy so I served it with steamed edamame instead.
I made a very similar dish to this last night, however I used regular bok choy, red pepper, fresh hot pepper (frozen actually from last year's garden) sauteed with Pam, soy sauce, and a hot spice mix (cajun, I think), with the coconut milk, red curry paste, green onion and cilantro instead of basil (I have used either or both) added at the end. Grilled salmon separately, with skin removed and spiced with same hot spice mix. Served on brown rice with vegetables and broth (from veg juices and coconut milk) spooned over and topped with salmon. did not use fish sauce or ginger, as I did not think of it. Will use lime next time. Really, really good, but needs those hot spices to give it a lift. Unfortunately did not use light coconut milk, as I had regular to use, but my son looked over all the cans previously at the market, and said the brand he picked was the most natural with the least additives. I have had a similar dish at the Reading Terminal Market, which is where I came up with my version.
Delicious and easy - I used mahi mahi, but it worked well, too. (less expensive option!) I did make the bok choy rice with brown basmati and thought it was a great complement to the fish. My family loved it - they said they thought we were at a gourmet Asian bistro! Great with a crisp sauvignon blanc.
Great recipe for company. I made it with tilapia rather than halibut; just reduced the saute time to 2 minutes per side. As suggested in the other comments, I did not make it with the suggested rice; instead used the coconut rice and bok choy suggestions from the Slow Roasted Salmon recipe (available on the website). Will definitely make again as was easy and fast.
Excellent! Did not make the seasoned rice; served with wheat pilaf and Ginger-Fruit Relish (a Cooking Light recipe--goes with Baked Salmon). Next time I willl add a little more red curry paste, maybe 1/4-1/2 tsp. Quick and easy. I would readily consider serving this to guests. Will make again. I also use the Ginger Fruit Relish recipe all the time. It's a real favorite with any kind of fish, but was a lovely complement to the coconut-curry sauce here.
This was delicious and fast and easy to make. A perfect weeknight dinner. I did not make the seasoned rice recipe, but served with coconut jasmine rice. My husband and I both loved it. The sauce would be great with other types of meat or veggeis as well.
This was just "okay", not a keeper. The fish turned out very nice but the sauce was thin. I made the bokchoy rice to go with it, but it would have been better on plain rice. The flavor of the bokchoy rice clashed with the coconut sauce.