Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dinner

Poached Halibut 
in a Coconut Curry Broth

This Thai-style coconut red curry is packed with veggies like green beans and bell peppers. Serve on its own, as shown here, or over brown rice.

Get access to everything we publish when you sign up for Outside+.

None

Servings
4
Prep Time
15 min
Cook Time
150 min
Duration
165 min

Ingredients

  • 1 13.5-oz BPA-free can unsweetened coconut milk (TRY: Native Forest Coconut Milk)
  • 1 cup low-sodium chicken broth
  • 2 tbsp fresh lime juice, plus additional lime wedges for serving, optional
  • 1 1/2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp organic evaporated cane juice
  • 2 cloves garlic, minced
  • 2 tsp peeled and minced ginger
  • 1 red bell pepper, sliced then cut into 2-inch-long pieces
  • 1 red chile, seeded and thinly sliced
  • 2 cups chopped green beans (ideally Chinese long beans) (1-inch pieces)
  • 1 cup BPA-free-canned bamboo 
shoots, drained
  • 4 6-oz skinless halibut fillets
  • 6 large basil leaves (ideally Thai 
basil), plus additional chopped 
basil for garnish

Preparation

  1. In a 5-qt slow cooker, combine coconut milk, broth, lime juice, curry paste, fish sauce, cane juice, garlic and ginger; whisk until combined. Add bell pepper, chile, beans and bamboo and stir to combine. Cover and cook on high for 1½ to 2 hours or until beans and bell pepper are tender.
  2. To slow cooker, add halibut and basil leaves; cover and continue to cook until fish is opaque and flakes easily but still firm, about 30 to 40 minutes longer. To serve, place ½ cup broth in each of 4 shallow bowls and top with 1 piece fish. Sprinkle with chopped basil and serve with lime wedges alongside (if using).

Nutrition Information

  • Serving Size 1 halibut fillet and 1/2 cup broth
  • Calories 418
  • Carbohydrate Content 17 g
  • Cholesterol Content 83 mg
  • Fat Content 24 g
  • Fiber Content 1 g
  • Protein Content 38 g
  • Saturated Fat Content 19 g
  • Sodium Content 597 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g