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Ginger Coconut Curry Halibut

Some recipes are easier to Carb count if you divide them into more or less equal servings rather than just by weight. (In a dish such as this, whether you have the leeks/carrots on your plate or not will make a difference if weighing only).
Course Main Course
Cuisine Indian
Keyword Coconut Milk, Ginger, Halibut, Jasmine Rice, Red Thai Curry Paste

Ingredients

  • 4 pieces halibut 0 CHO
  • Salt and pepper 0 CHO
  • 2 TBSP olive oil 0 CHO
  • 4- inch piece (60 gr) leek, white only 8 CHO
  • 1 small carrot (50 gr) 3 CHO
  • 1 TBSP (15 gr) fresh ginger, grated 3 CHO
  • 1 TBSP Thai Red Curry Paste 2 CHO
  • 1 tsp. turmeric 2 CHO
  • 1 tsp. fish sauce 2 CHO
  • 1 can 400 ml coconut milk (2 CHO/1/3 cup/83 ml) 9.6 CHO
  • Lime wedges pea shoots, radish and/or cilantro leaves to garnish

TOTAL CHO 25.6 CHO

  • TOTAL WEIGHT 410 GRAMS
  • 25.6 CHO DIVIDED BY 410 GRAMS = .062 CHO/GRAM
  • 410 GRAMS DIVIDED BY 4 SERVINGS = 102 GRAMS = 6.32 CHO/SERVING

*SAUCE ONLY: 1 TBSP = 17 GRAMS (.062 CHO x 17 GRAMS) 1.0 CHO/TBSP

  • Vegetable of choice

*Jasmine Rice – CHO DEPENDENT ON SERVING SIZE & IN ADDITION TO CURRY

Instructions

  1. Pre heat oven to 225.
  2. Prepare Jasmine Rice as per package directions to serve with the curry.
  3. Julienne leeks and carrots into 2 inch thinly sliced sticks. Set aside.
  4. In a cast iron skillet large enough for all 4 pieces of fish, heat 2 TBSP olive oil.
  5. When the oil and pan are hot, sear halibut until light golden in color, about 3 minutes each side.
  6. Remove halibut to a baking sheet and place in oven, along with vegetable of choice. (One that will cook to your liking in 8 – 10 minutes).
  7. Reduce heat and let skillet cool enough so that added oil and/or vegetables are not scorched. (Add a little more olive oil if needed).
  8. Next add julienned carrots and cook for about 1 minute prior to adding leeks. Mix and let cook about 2 minutes.
  9. Add fish sauce, turmeric and ginger.
  10. Stir and add coconut milk and Thai Red Curry Paste.
  11. Gently whisk to incorporate and simmer uncovered 8 – 10 minutes. Sauce will thicken and reduce by about 1/3.
  12. Plate 4 bowls or dishes with curry sauce and top with halibut. Garnish as desired and add vegetables and rice.