One-Pan Halibut with Green Beans and Green Curry Sauce
By Amanda LuchtelPublished on August 10, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) skinless halibut fillets, 1 to 1½ inches thick1 teaspoon table salt 1 (14-ounce) can coconut milk, divided¼ cup Thai green curry paste 1 tablespoon grated fresh ginger 1 tablespoon packed light brown sugar 1 pound green beans, trimmed and cut into 1½- to 2-inch pieces1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips2 tablespoons fish sauce 1–3 Thai chiles, stemmed and sliced thin1½ tablespoons lime juice, plus lime wedges for serving¼ cup coarsely chopped fresh cilantro ¼ cup coarsely chopped fresh basil
Before You Begin
Cod can be substituted for the halibut. We developed this recipe using Thai Kitchen brand green curry paste. For a spicier dish, use the greater number of chiles. If you can’t find Thai chiles, you can substitute serrano chiles. Serve with rice.
Instructions
- Halve 4 halibut fillets crosswise to form eight 3- to 4-ounce chunks. Sprinkle all over with 1 teaspoon table salt; set aside.
- Cook 2 tablespoons canned coconut milk, ¼ cup Thai green curry paste, 1 tablespoon grated ginger, and 1 tablespoon packed light brown sugar in 12-inch nonstick skillet over medium-high heat, stirring constantly, until mixture is nearly dry, about 3 minutes. Add 1 pound green beans, cut into 1½- to 2-inch pieces, and cook, stirring often, until beans are just softened, about 2 minutes. Stir in 1 red bell pepper, cut into ¼-inch-wide strips; 2 tablespoons fish sauce; 1–3 thinly sliced Thai chiles; and remaining canned coconut milk. Bring to simmer and cook, stirring occasionally, until green beans are bright green, about 4 minutes.
- Nestle halibut into green bean mixture, moving beans aside so fish rests on bottom of skillet (liquid will not fully cover fish). Reduce heat to medium-low; cover; and cook until fish registers 110 to 115 degrees, 6 to 10 minutes. Off heat, let rest, covered, until green beans are fully tender and fish is opaque and registers 130 degrees, 4 to 8 minutes longer. Stir in 1½ tablespoons lime juice and sprinkle with ¼ cup coarsely chopped fresh cilantro and ¼ cup coarsely chopped fresh basil. Serve with lime wedges.
Time
40 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) skinless halibut fillets, 1 to 1½ inches thick
1 teaspoon table salt
1 (14-ounce) can coconut milk, divided
¼ cup Thai green curry paste
1 tablespoon grated fresh ginger
1 tablespoon packed light brown sugar
1 pound green beans, trimmed and cut into 1½- to 2-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
2 tablespoons fish sauce
1–3 Thai chiles, stemmed and sliced thin
1½ tablespoons lime juice, plus lime wedges for serving
¼ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped fresh basil
Ingredients
4 (6- to 8-ounce) skinless halibut fillets, 1 to 1½ inches thick
1 teaspoon table salt
1 (14-ounce) can coconut milk, divided
¼ cup Thai green curry paste
1 tablespoon grated fresh ginger
1 tablespoon packed light brown sugar
1 pound green beans, trimmed and cut into 1½- to 2-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
2 tablespoons fish sauce
1–3 Thai chiles, stemmed and sliced thin
1½ tablespoons lime juice, plus lime wedges for serving
¼ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped fresh basil
Ingredients
4 (6- to 8-ounce) skinless halibut fillets, 1 to 1½ inches thick
1 teaspoon table salt
1 (14-ounce) can coconut milk, divided
¼ cup Thai green curry paste
1 tablespoon grated fresh ginger
1 tablespoon packed light brown sugar
1 pound green beans, trimmed and cut into 1½- to 2-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
2 tablespoons fish sauce
1–3 Thai chiles, stemmed and sliced thin
1½ tablespoons lime juice, plus lime wedges for serving
¼ cup coarsely chopped fresh cilantro
¼ cup coarsely chopped fresh basil
Why This Recipe Works
We drew inspiration from Thai curries for this dish, using prepared green curry paste from the supermarket. Blooming the paste in coconut milk with grated ginger and sugar enhanced the curry flavor. To ensure that the vegetables and fish were done at the same time, we sautéed the green beans with the bloomed curry, added coconut milk and fish sauce, and simmered them slightly before adding the halibut. We poached the halibut until it was almost done and then let it finish cooking through gently off the heat so that the fish stayed moist and tender. A shower of fresh basil and cilantro before serving provided a fragrant, flavorful finish.
Before You Begin
Cod can be substituted for the halibut. We developed this recipe using Thai Kitchen brand green curry paste. For a spicier dish, use the greater number of chiles. If you can’t find Thai chiles, you can substitute serrano chiles. Serve with rice.
Instructions
- Halve 4 halibut fillets crosswise to form eight 3- to 4-ounce chunks. Sprinkle all over with 1 teaspoon table salt; set aside.
- Cook 2 tablespoons canned coconut milk, ¼ cup Thai green curry paste, 1 tablespoon grated ginger, and 1 tablespoon packed light brown sugar in 12-inch nonstick skillet over medium-high heat, stirring constantly, until mixture is nearly dry, about 3 minutes. Add 1 pound green beans, cut into 1½- to 2-inch pieces, and cook, stirring often, until beans are just softened, about 2 minutes. Stir in 1 red bell pepper, cut into ¼-inch-wide strips; 2 tablespoons fish sauce; 1–3 thinly sliced Thai chiles; and remaining canned coconut milk. Bring to simmer and cook, stirring occasionally, until green beans are bright green, about 4 minutes.
- Nestle halibut into green bean mixture, moving beans aside so fish rests on bottom of skillet (liquid will not fully cover fish). Reduce heat to medium-low; cover; and cook until fish registers 110 to 115 degrees, 6 to 10 minutes. Off heat, let rest, covered, until green beans are fully tender and fish is opaque and registers 130 degrees, 4 to 8 minutes longer. Stir in 1½ tablespoons lime juice and sprinkle with ¼ cup coarsely chopped fresh cilantro and ¼ cup coarsely chopped fresh basil. Serve with lime wedges.
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