July 17, 2026

Halibut in Yellow Curry Broth

Name: Halibut in Yellow Curry Broth
Prep time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 4 filets of halibut (each about 6 oz./170 g); 2 tbsp. (30 mL) vegetable oil; 4 cups (1 L) finely diced zucchini; 1 cup (250 mL) frozen peas, thawed; 4 cups (1 L) baby spinach; 1/2 cup (125 mL) finely chopped fresh basil; 1/2 cup (125 mL) coconut milk; 1 cup (250 mL) water; 1 cup (250 mL) VH® Yellow Curry Sauce

5

Prep Time Minutes
30
Total Time Minutes
9
Number of Ingredients
4
Servings

Tags:

Seafood,
Under 30 min,
Main Dish,
VH,
Summer,
Spring,
Fall,
Winter,
Stove Top,
Asian

Ingredients

4 filets of halibut (each about 6 oz./170 g)
2 tbsp. (30 mL) vegetable oil
4 cups (1 L) finely diced zucchini
1 cup (250 mL) frozen peas, thawed
4 cups (1 L) baby spinach
1/2 cup (125 mL) finely chopped fresh basil
1/2 cup (125 mL) coconut milk
1 cup (250 mL) water
1 cup (250 mL) VH® Yellow Curry Sauce

Directions

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Step one

In a large pot heat oil over medium heat and stir-fry zucchini until tender, about 7 minutes. Add water and VH® Yellow Curry Sauce; reduce heat and simmer 3 minutes.
Step two

Add fish, cover and simmer for 10 minutes or until fish is cooked through.
Step three

Place cooked fish in bowls. To the pot add peas, spinach and basil and cook for 3 minutes until spinach has wilted. Ladle broth and vegetables between bowls of fish.

Tips

Substitute your favourite fish for halibut, firmer types work best such as cod, salmon or tilapia.

Shrimp, scallops or chicken are also great options.

This dish is quick and easy enough for a family midweek dinner, yet elegant and tasty enough to serve as part of a dinner party menu.