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Thai Green Curry with Halibut

Pair with Petaluma Gap Chardonnay


3 Tbsp olive oil
1/2 cup diced shallot
3 cups diced eggplant, small 1 inch squares
1 cup halved baby potatoes
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cumin
1 tsp salt
1/2 tsp black pepper
4 Tbsp Thai green curry paste
1/2 cup vegetable stock
2 tsp fish sauce
2 tsp diced serrano chili (less if preferred)
1 - 13.5oz can coconut milk
1 pound halibut cut into large chunks
Fresh cilantro
Green onions, sliced


In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.

Add the eggplant and potatoes and toss well.

Add the coriander, garlic, cumin, salt and pepper and stir well.

Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.

Add the curry paste, stock, fish sauce and diced chili and stir well.

Open the coconut milk and empty it into a bowl.

Whisk the coconut milk until smooth and creamy and there are no lumps.

Add the milk to the pot, stir and bring to a simmer.

Cook with a lid on low heat for 20 minutes.

Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.

Add a good handful of chopped cilantro and stir.

Serve with rice on the side and extra cilantro and green onions.