Coconut Curry Halibut


Serves: 4


  • 1 tbsp. (15ml) vegetable oil
  • 3 shallots, diced
  • 4 cloves of garlic, finely chopped
  • 1 tbsp. (15ml) Thai red curry paste
  • 1½ cups (375ml) chicken stock
  • 1 can (250ml) coconut milk
  • ½ tsp. sugar
  • 1 tbsp. (15ml) fish sauce
  • 4 halibut fillets
  • Kosher salt and freshly cracked black pepper
  • ¼ cup (60g) cilantro, plus more for serving
  • ¼ cup (60g) green onions, thinly sliced, plus more for serving
  • 1 lime, juiced


  • Add the oil to a sauté pan over medium high heat and cook the shallots and garlic for 2-3 minutes until fragrant, then add the curry paste and cook for an additional 3 minutes
  • Add the chicken stock, coconut milk, sugar and fish sauce and bring to a simmer. Cook until reduced by half, about 10 minutes and add the cilantro and green onions.
  • Season the halibut filets well with salt and pepper and place them into the liquid. Spoon some of the liquid on top of the fish and cover the pan.
  • Poach the fish for 5-7 minutes until it is cooked through and flaky.
  • Remove the fish filets to serving plates and top with the curry, lime juice and the fresh cilantro and green onions.

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