Coconut Halibut Curry with Kale and Wild Rice

The beautiful white fish flakes ever so easily, yet taste so delicious simmered in the tasty Thai coconut curry sauce.  This recipe is a lovely light meal to make any day of the week. The corn in the wild rice gives it a nice subtle sweet taste, that goes quite well with the Thai curry sauce and the slight bitterness from the sauteed garlic kale.
For the Fish
  • 4 (6-oz) pieces of halibut or other white fish, skin removed
  • 1 small red onion, finely chopped
  • 2  tsp  red curry paste
  • 1/2 cup coconut milk
  • 1 cup vegetable broth (low sodium)
  • 1 handful of fresh cilantro, chopped
  • 2 green onions, thinly sliced
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • sea salt
  • ground pepper
  • 1 1/2 cup vegetable broth (low sodium)
  • 1 cup brown wild rice
  • 2 cups frozen corn
  • 6 tbsp olive oil
  • handful chopped Cilantro
  • sea salt
  • ground pepper
  • 1 Bushnell of kale washed and chopped
  • 2 garlic cloves
  • sea salt


  1. In a large pan saute oil over heat moderate heat. Add the red onions and cook, stirring occasionally, until beginning to brown for 5 minutes
  2. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the vegetable broth, coconut milk, 1/2 teaspoon sea salt and simmer until reduced to 2 cups, about 5 minutes
  3. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes
  4. Garnish the fish filet’s with cilantro, green onions and lime juice
 Yield: 2-4

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