Thai Coconut Halibut & Pumpkin Curry

“Fresh halibut pulled from local waters, garden-harvested veggies, gentle heat, and a creamy coconut curry that lets the fish stay front and center.”

This garden-to-table Halibut Pumpkin Curry is one of my absolute favorite catch-and-cook recipes. The natural sweetness of home-grown pumpkin balances the warm Thai curry spices, while fresh Pacific halibut holds its texture perfectly without flaking apart into the broth.

I always aim to cook with what's in season. A quick walk through the garden yielded fresh peppers, garlic, pumpkin, and basil—paired with shallots and garlic cured from a harvest earlier this summer.

Garden pull for the curry: fresh peppers, garlic, sweet pumpkin, and Thai basil.

The star of the dish came from a morning kayak fishing drop. Fresh-caught halibut has a clean, firm texture that absorbs rich curry broths while maintaining clean, distinct bites.

Kayak fishing reward: fresh halibut fillets ready for the kitchen.

Halibut Pumpkin Curry Recipe

Prep time: 20 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 2 Tbsp coconut oil
• 3 medium shallots, minced
• 3 Tbsp fresh ginger, minced
• 3 Tbsp garlic, minced
• 3 Thai chilies or serrano peppers, thinly sliced
• 1 large red bell pepper, thinly sliced lengthwise
• 4 Tbsp Thai red curry paste
• 3 cups peeled and cubed pumpkin (or butternut squash)
• 1.5 to 2 lbs fresh halibut, skin removed, cut into 2-inch chunks
• 3 (14 oz) cans full-fat coconut milk
• 3 Tbsp pure maple syrup or brown sugar
• 1/2 Tbsp ground turmeric
• 1 Tbsp fish sauce
• 1 healthy pinch sea salt
• 2 Tbsp coconut aminos (or sub tamari / soy sauce)

For Serving (Optional)

• Fresh Thai basil or cilantro
• Fresh lime wedges
• Toasted cashews
• Steamed Jasmine or Basmati rice

Finished bowl: Creamy coconut broth, balanced heat, and perfectly poached halibut.

Step-by-Step Instructions

1. Build the aromatics: Heat a large pot or Dutch oven over medium heat. Add coconut oil, shallots, ginger, garlic, and sliced chilies. Sauté for 2 to 3 minutes, stirring constantly until fragrant.
2. Sauté veggies & paste: Stir in the red bell pepper, cubed pumpkin, and Thai curry paste. Cook for 4 minutes to bloom the curry spices.
3. Simmer the broth: Pour in coconut milk, maple syrup, turmeric, fish sauce, sea salt, and coconut aminos. Stir thoroughly and bring to a gentle simmer over medium heat.
4. Cook the pumpkin: Reduce heat slightly, cover, and simmer for 10 to 15 minutes until the pumpkin is tender. Taste test the broth: adjust sweet (maple syrup), salt (sea salt/fish sauce), or heat (extra curry paste).
5. Poach the halibut: Gently drop in the halibut chunks and squeeze in fresh lime juice. Cover and cook on low heat for just 2 to 3 minutes until the fish is opaque and cooked through.
6. Serve & enjoy: Ladle over warm jasmine rice. Top with fresh basil, crushed cashews, and a squeeze of lime.

Prep tip: Cut halibut into thick 2-inch chunks so it poached cleanly without breaking down.

Gear & Coastal Apparel

Every great seafood cookout needs solid apparel built for salt, wind, and long days outdoors. Check out our ocean-inspired halibut gear:

Halibut Structured Grandpa Hat with maroon rope detail.

Shop the complete Uroko Halibut Collection

At Uroko, we respect the ocean that feeds us. Catch what you need, honor the fishery, and leave the water better than you found it.