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Pre heat oven to 225.
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Prepare Jasmine Rice as per package directions to serve with the curry.
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Julienne leeks and carrots into 2 inch thinly sliced sticks. Set aside.
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In a cast iron skillet large enough for all 4 pieces of fish, heat 2 TBSP olive oil.
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When the oil and pan are hot, sear halibut until light golden in color, about 3 minutes each side.
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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).
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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).
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Next add julienned carrots and cook for about 1 minute prior to adding leeks. Mix and let cook about 2 minutes.
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Add fish sauce, turmeric and ginger.
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Stir and add coconut milk and Thai Red Curry Paste.
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Gently whisk to incorporate and simmer uncovered 8 – 10 minutes. Sauce will thicken and reduce by about 1/3.
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Plate 4 bowls or dishes with curry sauce and top with halibut. Garnish as desired and add vegetables and rice.