This recipe a healthy, quick meal especially for fish lovers, but feel free to change the fish to any other proteins you like! It’s got the beloved flavour of green curry, but in the form of a stir fry. So it’s much quicker than a curry, and just as delicious!
The important takeaway here is the concept of stir frying with curry paste. You should feel free to substitute the fish with a different protein, I’ve noted some suggestions and tips to prep various proteins and veggies in the recipe card!
If you do change the meat and veg, don’t forget to change the cooking time accordingly! I went over this in my master class on How to Stir Fry Anything, so I would review that first if you’re not feeling confident. But essentially, look at your protein and veg, think about how long each one takes to cook, and stagger-add them so they all finish cooking at the same time.
Make sure you watch the video tutorial in the recipe card before you start!
Green Curry Stir Fry with Halibut
The beloved flavour of green curry, but in the form of a stir fry. Much quicker, just as delicious! The important takeaway here is the concept of stir frying with curry paste, so eel free to substitute the fish and the veggies with whatever you have in the fridge, and don’t forget to change the cooking time accordingly!
IngredientsÂ
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Notes
- Other good veg options are: bamboo shoots, julienned bell pepper, asparagus, sugar snap peas, or julienned carrots. If using other veg, think about how long it takes them to cook, and add them at the right time. You can see my How to Stir Fry Anything post for some guidance on this.
Tip: If using some firmer veg, like the kabocha squash I’m using here, consider precooking them separately by either steaming or boiling as they take longer to cook. - You can substitute another kind of protein. If using another fish, cut it into chunky pieces, at least 1.5-inch big so it won’t fall apart in the wok. If using chicken, I suggest chicken thighs, and cut into ½-inch strips. Pork or beef, cut into thin slices, no more than ¼-inch thick, against the grain. Shrimp or seafood would be great also!
FULL VIDEO TUTORIAL
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!
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InstructionsÂ
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If using the kabocha squash, cook them in boiling salted water for about 5 minutes or until a fork can poke through it with no resistance. Drain and set aside. If using any other vegetables that might take a while to cook such as broccoli or cauliflower, you should also pre-cook them.
â…” cup kabocha squash
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Add roughly half of the coconut milk to a wok over high heat and bring to a boil.
¾ cup coconut milk
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Add the curry paste and stir to dissolve. keep cooking the curry paste stirring occasionally until the coconut milk is reduced until thick, and coconut oil may start separating from the paste, and the paste is sizzling in the pan. (If the separation does not happen, and the coconut milk has reduced until very thick, you can proceed with the recipe.)
3-4 tablespoon green curry paste
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Add the palm sugar and stir until dissolved. Then grab the lime leaves and twist them in your hands to bruise and release the aroma, then tear them into big chunks and add to the pan; you can discard any big center stems.
12 g 1 tablespoon finely chopped palm sugar , 5 makrut lime leaves
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Add the remaining coconut milk and stir to mix, then add the fish and one teaspoon of the fish sauce. Keep tossing until the fish is about 90% done.
1 lb halibut or another fish, 1-2 teaspoons fish sauce
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Turn off the heat and add the bean sprouts and the cooked squash and toss, using the residual heat to wilt the beansprouts and cook the fish through. Taste the sauce and add more fish sauce as needed.
2 cups bean sprouts
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Add some julienned red peppers, if using, and serve with jasmine rice and enjoy!
Julienned red pepper for garnish, Jasmine rice