Halibut Pumpkin Curry

This dish is one of my favorites. The pumpkin adds a touch of sweetness and creaminess that balances the heat without overpowering the curry. The halibut stays firm in nice chunks, making it satisfying to eat.

I like to cook with what I have on hand. Yesterday, I checked my garden and found a Jarrahdale pumpkin, some fresh serrano chilies, and a bunch of basil. I also had some shallots and garlic I harvested a few months back.

In my fridge, I found some halibut from a recent kayak fishing trip. Halibut is a fantastic fish for curry, with its firm texture holding up well in the flavorful broth. With all these ingredients on hand, Halibut Pumpkin Curry was on the menu!

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 curry paste
3 cups peeled and cubed pumpkin or butternut squash
1.5 to 2 lbs of halibut, skin removed, cut into 2-inch chunks
3 (14-ounce) cans coconut milk
3 Tbsp 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 or soy sauce)

For Serving (optional):

Fresh basil or cilantro
Lime wedges
Cashews
Rice

Instructions

Heat a large pot over medium heat. Add the coconut oil, shallots, ginger, garlic, and chilies. Sauté for 2-3 minutes, stirring often.
Add the bell pepper, pumpkin and curry paste, stir, and cook for another 4 minutes.
Pour in the coconut milk, maple syrup or brown sugar, turmeric, sea salt, and coconut aminos. Stir to combine and bring to a simmer over medium heat.
Reduce heat slightly, cover, and simmer on low to medium-low heat for 10-15 minutes until the pumpkin is almost cooked through, stirring occasionally. Adjust the flavor if needed—add more maple syrup for sweetness, sea salt for saltiness, or curry paste for more intensity. Add chicken broth if you prefer a thinner curry.
Add the halibut and lime juice, cover, and simmer on low to medium-low heat for 2-3 minutes, until the halibut is just cooked through.
Serve the curry as is or with rice. Garnish with fresh lime wedges, basil, and cashews. For extra heat, serve with chili garlic sauce on the side.

Chef Wear

This dish tastes better in a Uroko Halibut Tee. This tee was meticulously crafted with comfort and style in mind to pay tribute to the classic halibut. Pick up one today!