Thai-style coconut fish curry, perfect for halibut or cod, is beautiful, fragrant and quick

Fall is when I start to crave warming, spicy recipes at dinnertime. It’s also the time when every night seems to be crowded up with sports practices and other activities, so it’s hard to fit in time to actually cook. But this quick, fragrant Thai-style coconut fish curry, perfect for halibut or cod, is just the thing. You can have dinner on the table in the 20 minutes it takes for the rice to cook. Also, for company, easy peasy to make and, with garnishes, very easy on the eyes.

For this meal, I use a jar of red Thai chili paste, which you can get at all major grocery stores, though Asian groceries have a better selection. I also use regular coconut milk. You could, I guess, use light coconut milk, but it isn’t as delicious and is more of a broth than a sauce. Fresh ginger brings a kick, fish sauce adds salt and funk, shallots give the poaching liquid depth and lime brings brightness. If you happen to have a line on lime leaves, which you can get at some Asian groceries, you could throw in a couple in lieu of zest. Thai basil is also a specialty grocery item, but you can use regular basil and do fine. I use 2 teaspoons of curry paste for mild to medium heat, but some of the elders in my family think it verges on too spicy, so adjust accordingly.

The real beauty of this dish comes when you plate the halibut up with crunchy peanuts, herbs and chili crisp. A version of chili crisp can be found on the table at Thai and Vietnamese restaurants. It’s sold in a little jar at most large grocery stores and there are many varieties at Asian groceries like Midtown New Sagaya. It’s also called “garlic chili crunch oil” or “chili crunch.” Usually, it’s made with oil, red chilis and crispy shallots, though ingredients vary and some versions include nuts or sesame seeds. It is totally worth an extra trip to have it in your pantry. I use it all the time to spice up fried eggs or smear on salmon before I grill it.

Thai-style white fish curry

Serves 4 or 5

Ingredients:

About 1 1/2 pounds halibut or cod, portioned into four to five servings, skin removed

Salt and pepper

2 large or four small shallots, minced

1 tablespoon neutral oil like avocado or canola

1 teaspoon grated fresh ginger

1 13.5-ounce can regular coconut milk

2 teaspoons red curry paste (use less if you are sensitive to spice and more if you like the heat)

1 teaspoon fish sauce

2 teaspoons brown sugar

Zest of one lime

1/4 to 1/2 cup water or chicken stock, optional

1/4 cup Thai or regular basil, julienned

Rice, enough for four servings, Thai jasmine or Calrose

For garnish:

Chopped cilantro, chopped basil, lime wedges, chopped peanuts, chili crisp

Method: Start the rice, cooking it according to package directions. Pat fish dry and season with salt and pepper. Heat oil in a large frying pan over medium heat. Add shallots and saute until transparent and soft. Add ginger, saute until fragrant. Add coconut milk. Stir in curry paste until well combined, add fish sauce, brown sugar and lime zest, bring to a gentle bubble. Slide the fish into the curry. The liquid should come at least halfway up the fish portions. If it doesn’t, add water or stock and return to a gentle simmer. Cook 3 to 4 minutes and then turn the fish over, cook an additional 3 to 4 minutes or until the fish is almost cooked through, turn one more time. Remove from heat. Stir in basil. Allow to rest for 5 to 10 minutes. The fish should continue to cook. Serve with rice and extra sauce. Garnish with herbs, lime wedges, chopped peanuts and chili crisp.