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Matt Richter

Green Curry Halibut

Serves 4
2 pounds Halibut cubed up (best done when partially frozen)

1 can coconut milk
1 yellow onion chopped
1 lime
1 can water chestnuts or bamboo shoots
fish sauce

Mae Ploy Green Curry (don’t use Thai Kitchen green curry, it sucks)

Bok Choy chopped ( 3 baby bok choys or equivalent large bok choy)
Thai Basil (regular Basil is ok) leaves pulled off of stems (one herb packet that they sell at Safeway)

Calirose rice (appox 1 ½ cups) or Rice Noodles (one packet)

On stove in a very large frying pan with tall sides, over medium heat sauté Halibut and onion. When halibut cooked thoroughly, add 1 can of coconut milk. Add Green curry until desired spiciness. Add the juice of one lime. Add can of water chestnuts or bamboo shoots. Add fish sauce to taste.

When this is all stirred together, fold in the bok choy and the thai basil. Let it sit for a few minutes until flavor comes out and bok choy softens slightly.

Serve over Calirose rice or Rice noodles

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