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.

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Prep Time
15 min
Cook Time
150 min
165 min


  • 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


  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