This easy Thai red fish curry recipe using wild caught halibut comes together in less than 30 minutes!
I love cooking, but I also have to work a regular 9-5 full-time job. That means that I need to have easy, simple, fast meals ready to make during the week — or else I end up eating takeout and restaurant meals way more than I would like to.
Eating at home allows me to eat local, organic, and ethical wild game. But even if you don’t hunt, fish, or forage, cooking meals in your kitchen gives you the choice of buying organic, local, farm-raised meats free from antibiotics or the guilt of eating factory farmed animals.
That’s why I love quick dinner recipes using pantry staples like frozen fish and coconut milk like this easy Thai red fish curry.
I use items that I like to keep in my kitchen all the time, like canned coconut milk, Asian curry paste, and hardy vegetables like green cabbage. However, feel free to substitute whatever seafood or vegetables that you have available to you. Wild caught spring salmon is a ridiculously good option, as the rich Thai curry sauce brings out the fatty sweetness of salmon meat.
In these photos, I used wild caught halibut that my partner caught and froze beforehand. Halibut is a fatty fish, but halibut fat can taste fishy to some people. It’s really easy to remove this fishy tasting fat by butchering halibut with this in mind.
Keep reading for tips on how to process wild halibut to remove fishiness and to get the easy Thai red fish curry recipe (click here to jump to the recipe)!
How to Process Wild Halibut To Remove Fishiness
Halibut can have a “fishy” taste that some people may not enjoy, regardless if the halibut was fresh or frozen, commercially or caught locally by you or a friend. If you or your guests are sensitive to fishiness, it’s best to process skin-on halibut with this in mind.
Butcher halibut to remove fishiness using the following steps:
- Remove halibut skin using a sharp filet knife. Place the halibut skin side down on a cutting board. Slice immediately between halibut skin and meat, slicing down towards the cutting board and away from you. Slide the knife along until all the halibut skin is removed, retaining as much meat as possible.
- Turn halibut meat over and carefully remove dark colored halibut fat.
- Trim and butcher as required.
As you can see, I used wild caught halibut that was previously frozen. I defrosted the local halibut, processed it to remove fishiness, and cut it into 1-2″ pieces to cook in this easy Thai red fish curry recipe I made for dinner.
Cooking Easy Thai Red Fish Curry
Prepare all your ingredients before starting to cook this easy Thai red curry, as it comes together quickly once you get started.
Heat vegetable oil in a pot over medium heat, and then add onion and ginger. Stir regularly until fragrant and cooked through.
Add garlic, coconut milk, bouillon, Thai red curry paste, fish sauce, and water, stirring to dissolve Thai red curry paste and bouillon.
Turn heat to high and add cabbage and bamboo shoots until easy Thai red curry is boiling. Reduce heat to medium-high (low boil) and add green beans, fish, and bean sprouts, covering the lid and allowing curry to steam for 6 minutes.
Uncover Thai red fish curry, plate, and add Thai basil, green onions, and lime to tase.
25 min (or less) Thai red fish curry! *How to trim wild caught halibut to avoid fishiness *How to use authentic shortcuts to get genuine flavors *How to adapt wild game recipes to whatever ingredients are available to you Coming to the blog soon! #locavore #eatlocal #fieldtotable #pnwfood #wildhalibut #halibut #fishingbc #bcfishing #wildgamechef #wildfood #wildfoods #wildgamerecipe #ladieswhohunt #ladieswhofish #huntbc #huntingbc #huntergatherer #eatwildfood #chefsofinstagram #wildedibles #eatwildgame #seasonaleats #eatwhatyoukill #huntinglife
Easy Thai Red Fish Curry Recipe
Easy Thai Red Fish Curry
This recipe for easy Thai red fish curry takes less than 30 minutes to cook up! Use the freshest local fish you can catch or find to create this simple, flavorful, and super fast Thai red curry with fish.
- 5 oz wild caught fish cut into 1-2" pieces scales, skin, and bones removed
- 2 tbsp vegetable oil
- 1 small yellow onion, thinly sliced
- 2 inches ginger, peeled and sliced
- 2 cloves garlic, minced
- 400 mL full fat coconut milk, canned
- 2 tbsp Thai red curry paste
- 1 tbsp chicken bouillion
- 2 tbsp fish sauce
- 1/2 cup water
- 4 cups green cabbage, sliced
- 1/2 cup bamboo shoots, canned or fresh
- 2 cups green beans, trimmed to 2" pieces
- 3 cups bean sprouts
- 2 green onions, sliced
- 10 Thai basil, sliced
- 1/2 lime, sliced into wedges
Heat oil in a pot at medium heat and add onion and garlic, stirring regularly until fragrant.
Add garlic, coconut milk, Thai red curry paste, chicken bouillion, fish sauce, and water, breaking up the Thai red curry paste and bouillion until dissolved.
Turn heat up to high and add cabbage and bamboo shoots, bringing Thai red curry to boil.
Turn heat down to medium-high (low boil) and stir in green beans, fish, and green beans. Cover with lid and allow Thai red curry to steam for 6 minutes.
Uncover, plate easy Thai red fish curry, and add green onions, basil, and lime to taste.
Feel free to substitute any ethically caught fish or mix of vegetables in this easy Thai red fish curry recipe.