Thai-Style Halibut and Banana Curry with Peanuts

Serves 2

by Nicole Rees
from Fine Cooking
Issue 109
Last Edit Date: 1/25/2011 10:50:36 AM

This dish is ready in less than 15 minutes, thanks to jarred Thai red curry paste. Be sure to use underripe or barely ripe bananas, which are less sweet and hold together well in the sauce.

more about:

1 cup well-shaken canned coconut milk (not light)
1 Tbs. Thai red curry paste
12 oz. skinless halibut fillet, about 1-1/2 inches thick, cut into 2 pieces
Kosher salt
1 medium lime, zest finely grated, then halved
3 medium scallions, thinly sliced (white and green parts kept separate)
1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
2 Tbs. chopped salted roasted peanuts
1/2 cup lightly packed chopped fresh cilantro

In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth.

Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.

Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skinned side down. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes. Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.

Serving Suggestions

Serve with Steamed Jasmine Rice and Gingery Sautéed Carrots.

nutrition information (per serving):
Calories (kcal): 550; Fat (g): 33; Fat Calories (kcal): 300; Saturated Fat (g): 23; Protein (g): 42; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 28; Polyunsaturated Fat (g): 3; Sodium (mg): 520; Cholesterol (mg): 55; Fiber (g): 5;

Photo: Scott Phillips

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by traveljunk1e, 3/4/2012Delicious and quick recipe. The bananas were a nice surprise that added a different texture. Everyone loved it when I tried it out!! I used sole instead and also added some oyster sauce and fish sauce to it which gave it more depth.

by Skortright, 2/13/2012One of my new favorite 15 minute recipes. Like others, I use cod, as my local grocers in TX do not carry hallibut. Other changes include using 2x's the red curry and salt. I've tried adding sugar as well - but don't think it needs it. It is key to use green bananas. If they are anything but that...they will turn mushy in the heat and add too much sweetness.

by lucyg22, 2/24/2011

by woconnor, 2/16/2011This was 100% a fast and easy to make weekday meal, the halibut cooked perfectly and the bananas gave a wonderful texture and taste. This is a keeper for sure.

by sjmeff, 1/30/2011This is truly a 15 minute meal and an impressive one at that. I halved the curry paste to accommodate our toddler and I think that hurt the final product a bit (and was probably unnecessary; it wasn't spicy at all). We'll make this one again. Great weeknight meal.

by elvacourier, 1/30/2011Made this last night. Fine Cooking does it again. This was perfect, fast and complex flavors even with a minimal number of ingredients. I used Coho salmon since halibut was not available at the store. I think I loved the salmon even better than I would have halibut. This recipe will be used often at our house. I found red bananas which are firmer and not as sweet as yellow bananas. This worked great. One of my new found favorite recipes.

by leimbach, 1/21/2011This one is great to have on hand--cooking a curry with bananas, very cool. They add nice texture and make the curry interesting. Also a very easy dinner. I tossed in some frozen peas for added color near the end. Will make again.

by AEmery4444, 1/11/2011Loved this! I used cod since the Halibut in my market was not sustainable. Very quick and easy to make. Next time I think I would add a little bit more banana, just a bit of sugar, and maybe some sriracha for some heat. Will definitely make this again even without the changes though.

by TAZMIN10, 1/5/2011DOUBLED THIS RECIPE, WHICH WORKED FINE. USED COD AS MY MARKET DIDNT HAVE ANY HALIBUT, AND THAT WAS OK TOO, IT CAME OUT LOOKING EXACTLY LIKE THE PICTURE, VERY PRETTY. I THOUGHT THE TASTE WOULD OVERPOWER THE FISH BUT IT DIDNT. I ACTUALLY HAD A SECOND HELPING WITH JUST THE SAUCE AND BANANAS OVER RICE AND LIKED IT BETTER. IT WOULD MAKE A WONDERFUL VEGAN MEAL. IT WAS ALSO LIGHTER TASTING THAN IT LOOKS. UNFORTUNATELY MY FAMILY DID NOT LIKE THIS SO I WONT BE MAKING IT AGAIN, BUT OVERALL IT WAS A NICE MIDWEEK MEAL WITH GREAT FRESH INGREDIENTS. I SERVED IT WITH SAUTEED SUGAR PEAS ON THE SIDE.