• 3 Tbsp coconut oil, divided
• 1 tsp Thai Home red curry paste
• 1½ Tbsp fresh ginger, minced
• 1 (13.5 oz) can of coconut milk
• ½ large red onion, sliced thin
• 1 large carrot, cut into ¼-inch medallions
• ¼ cup fresh cilantro stems, minced
• ⅓ cup fresh cilantro leaves
• Florets from 1 head of broccoli
• 3 limes
• 1 tsp fish sauce
• 1 lb halibut fillets, divided into serving-size portions (can substitute Dover sole or rockfish)
• ⅓ cup fresh basil, chopped (if fresh basil is unavailable, substitute fresh mint leaves)
• Cooked jasmine rice or riced cauliflower, for serving
• Salt and pepper, to taste
1. Salt and pepper the halibut fillets; set aside.
2. Zest and juice 2 limes. Cut the third lime into wedges.
3. In a wok or deep skillet, heat 1 Tbsp coconut oil over medium-high heat until it shimmers and barely begins to smoke. Add red curry paste and sauté for 15 seconds, stirring to keep from burning. Add ginger and sauté for another 10 seconds. Add coconut milk and reduce to medium heat.
4. Add the onion, carrot, cilantro stems, broccoli florets, lime zest, and fish sauce. Simmer, stirring frequently, until the carrots and broccoli are tender, about 10-15 minutes. Remove from heat and stir in the lime juice and basil.
5. As the curry is cooking, heat the remaining 2 Tbsp coconut oil in a second skillet over medium-high heat. When the oil begins to smoke, gently lay the halibut into the pan. Cook until the fish turns opaque and develops a crust, about 3 minutes, then flip and cook on the other side about 2 more minutes, until cooked through.
6. Serve by placing a scoop or rice (or riced cauliflower) in individual bowls. Set a piece of fish on top of the rice and ladle curry over the fish. Garnish liberally with cilantro leaves and a wedge of lime.