Thai Red Coconut Curry Wild Halibut with Baby Bok Choy

Ingredients

• 4 wild-caught Pacific halibut fillets (approx. 6 oz each, skin removed)
• 1 can (13.5 oz) full-fat unsweetened coconut milk
• 2 tbsp Thai red curry paste (sugar-free, Whole30-compliant like Thai Kitchen)
• 1 tbsp unrefined coconut oil or avocado oil
• 2 medium shallots, thinly sliced
• 4 cloves garlic, minced
• 1.5 tbsp fresh ginger, finely grated
• 1 stalk fresh lemongrass (white part only, bruised and minced)
• 1 tbsp Red Boat fish sauce (100% anchovy & salt)
• 1 tbsp organic coconut aminos
• Juice of 1 fresh lime
• 4 heads baby bok choy, halved lengthwise and rinsed
• 0.25 cup fresh cilantro leaves and sliced scallions (for garnish)
• 1 tsp coarse Celtic sea salt

Step-by-Step Instructions

1. Sauté Aromatics: In a wide 12-inch heavy skillet or braiser over medium heat, melt 1 tbsp coconut oil. Add sliced shallots, minced garlic, grated ginger, and bruised lemongrass. Sauté for 2 to 3 minutes until fragrant and translucent.
2. Bloom the Curry Paste: Add 2 tbsp Thai red curry paste to the skillet. Cook, stirring constantly for 60 seconds, to release the essential oils of the chili, lemongrass, and coriander.
3. Simmer Coconut Broth: Pour in the full-fat coconut milk, fish sauce, and coconut aminos. Whisk thoroughly to dissolve the curry paste. Bring to a gentle simmer over medium-low heat for 3 minutes until the broth is rich, creamy, and aromatic.
4. Poach the Halibut & Greens: Season halibut fillets lightly with sea salt on both sides. Nest the halibut fillets and halved baby bok choy directly into the simmering coconut curry broth. Cover with a tight-fitting lid and gently simmer for 6 to 8 minutes until the halibut is opaque and flakes easily with a fork.
5. Finish with Lime: Remove from heat. Squeeze fresh lime juice over the fish and sauce. Spoon the velvety red curry broth over the tops of the fillets.
6. Serve: Ladle generous portions of coconut curry broth, tender bok choy, and a poached halibut fillet into deep bowls over warm cilantro cauliflower rice. Garnish with fresh cilantro leaves, sliced scallions, and lime wedges.

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Wild Pacific halibut is an extraordinary source of selenium, omega-3 fatty acids (EPA and DHA), and Vitamin B12, supporting mitochondrial electron transport and neural sheath integrity. Full-fat coconut milk supplies medium-chain triglycerides (MCTs) like caprylic and lauric acid, promoting rapid ketone generation and cellular energy without carbohydrate dependency.

Frequently Asked Questions