Easy Thai Coconut Sauce Recipe (with Wild Halibut & More)
This easy, delicious Coconut Sauce recipe pairs perfectly with fish or other protein, veggies, and your choice of rice. It’s easy to prepare and makes any dish flavorful and satisfying. It’s so good you’ll want to make a double batch!
Why You’ll Love This Coconut Sauce
Thai food is one of my favorite cuisines. I love Thai flavors — salty, sweet, pungent, sometimes a little spicy, but always light and fresh. And because I’ve never been to Thailand, I really have no idea if you can expect to eat fish with this unbelievably tasty coconut-ginger sauce. The Coconut Sauce is truly the best part. It is so good, that I am always mad that I didn’t double it to cover rice and veggies (make sure you do!).
My protein of choice is legumes or seafood, but you can always use this sauce for chicken breasts if that’s your preference. I don’t know what I would do if my family didn’t enjoy fish. They especially like white fish like halibut, but this sauce will go with anything. You’ll need a handful of ingredients, and there’s very little prep involved, making this such an easy recipe to whip up.
If you want to make some of this ahead, I would make the sauce but don’t reduce it too much because it will thicken as it sits. Then all you have to do is broil the fish and you’re done. Great for a weeknight or for entertaining.
I hope you love this recipe — it was a huge hit when I taught it in my class!
Ingredient Notes
- full-fat coconut milk: You’ll need a can of unsweetened coconut milk (not coconut cream or cream of coconut). There are many coconut milk brands. Feel free to use your favorite. Thai Kitchen makes a great one and it’s easy to find.
- fish stock, chicken stock or bottled clam juice
- fresh lime juice
- fresh ginger
- garlic cloves
- fish sauce
- a little heat: A pinch of crushed red pepper, minced fresh chili pepper, or a little Siracha sauce. Adjust to your preferred spice level.
- fresh cilantro leaves and tender stems
- green onions
- sea salt and freshly ground black pepper to taste
- wild halibut fillets: Or mahi-mahi or true cod fillets
Step-by-Step Instructions
- Prepare a broiler pan or place a metal rack inside a baking sheet. (You can also grill the fish.)
- In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce, and chili peppers. Bring to a boil over high heat and cook until sauce has thickened slightly and equals about 1 cup to 1 ¼ cup, about 10 minutes. If you use a smaller skillet, it will take longer; a larger skillet, less time. Stir in half the cilantro and half the green onions. Season with sea salt and black pepper.
- Position an oven rack on the second level from the top. Preheat the broiler to medium heat or medium-high heat. Brush each piece of fish all over with 1 Tablespoon of the sweet coconut sauce and season with a pinch of salt and pepper to taste. Cover sauce to keep warm.
- Broil fish until it starts to flake and is opaque in the center, about 3-5 minutes on each side, depending on the thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. Serve.
Recipe Tips
- I buy fish stock in the freezer section of Whole Foods. Some markets make it in-house and you might find it frozen in the seafood department or with other frozen stocks in the freezer section.
- There are times when I don’t have the exact ingredients. It’s ok to substitute! Rice vinegar can sometimes work for fresh lime juice, soy sauce, or tamari for fish sauce (definitely not the same, but it’s fine in a pinch), omit the cilantro if you dislike it, and sub mint or fresh basil.
- I love this dish over jasmine rice or cauliflower rice with a simple green vegetable on the site, like snap peas or asparagus. You use your favorite rice (any white rice, brown rice, or quinoa would work) and your favorite roasted veggies.
Serving & Storage Tips
Serve your protein drizzled with extra coconut sauce and garnish with cilantro, basil, and lime wedges if you’d like. Double the recipe if you want more for dipping or to pour over your rice and veggies. If you have leftovers, store the sauce in an airtight container for up to a week.
If you have leftover halibut (or another protein) store it in an airtight container (separate from the sauce) for up to 3-4 days. Reheat in the air fryer or stovetop for 2-3 minutes until warmed through and serve with the sauce.
More Delicious Recipe Ideas
- Easy Salmoriglio Sauce with Grilled Seafood
- Collard Wraps with Homemade Peanut Sauce
- Vodka Sauce Chicken Parmesan Sliders
- Roasted Vegetables with Carrot Romesco Sauce
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Easy Thai Coconut Sauce Recipe (with Wild Halibut & More)
Ingredients
- 1 ½ cups full-fat coconut milk usually a full can’s worth
- ¾ cup fish stock chicken stock or bottled clam juice
- 3 Tablespoons fresh lime juice
- 2 Tablespoons minced peeled fresh ginger
- 3 cloves of garlic minced
- 1 ½ teaspoons fish sauce
- a little heat: a pinch of crushed red pepper 1 Tablespoon of minced fresh chili pepper or a little Siracha sauce
- 6 Tablespoons chopped fresh cilantro leaves and tender stems divided
- 6 Tablespoons finely chopped green onions divided
- Sea salt and freshly ground black pepper to taste
- 6 wild halibut fillets about 4-6 ounces each (or mahi-mahi or true cod fillets)
Instructions
- Prepare a broiler pan or place a metal rack inside a baking sheet. (You can also grill the fish.)
- In a large skillet, combine coconut milk, stock, lime juice, ginger, garlic, fish sauce and chili peppers. Bring to a boil over high heat and cook until sauce has thickened slightly and equals about 1 cup to 1 ¼ cup, about 10 minutes. If you use a smaller skillet, it will take longer; a larger skillet, less time. Stir in half the cilantro and half the green onions. Season with sea salt and pepper.
- Position an oven rack on the second level from the top. Preheat broiler to medium or medium-high. Brush each piece of fish all over with 1 Tablespoon of sauce and season with salt and pepper to taste. Cover sauce to keep warm.
- Broil fish until it starts to flake and is opaque in center, about 3-5 minutes on each side, depending on thickness of the fish. Divide fish and sauce among 6 plates. Sprinkle with remaining cilantro and green onions. Serve.
Notes
-I buy fish stock in the freezer section of Whole Foods. Some markets make it in-house and you might find it frozen in the seafood department or with other frozen stocks in the freezer section. -There are times when I don't have the exact ingredients. It's ok to substitute! Rice vinegar can sometimes work for fresh lime juice, soy sauce, or tamari for fish sauce (definitely not the same, but it's fine in a pinch), omit the cilantro if you dislike it, and sub mint or fresh basil. -I love this dish over jasmine rice or cauliflower rice with a simple green vegetable on the site, like snap peas or asparagus. You use your favorite rice (any white rice, brown rice, or quinoa would work) and your favorite roasted veggies. Serving & Storage Tips
-Serve your protein drizzled with extra coconut sauce and garnish with cilantro, basil, and lime wedges if you’d like. Double the recipe if you want more for dipping or to pour over your rice and veggies. If you have leftovers, store the sauce in an airtight container for up to a week. -If you have leftover halibut (or another protein) store it in an airtight container (separate from the sauce) for up to 3-4 days. Reheat in the air fryer or stovetop for 2-3 minutes until warmed through and serve with the sauce.
25 Comments
Would this work with salmon or should it be a white fish?
salmon would be delicious!
This is such a delicious recipe and not heavy, which feels good after you’ve enjoyed the meal. The coconut milk is so flavorful and really pairs nicely with fish and rice. Halibut was crazy expensive so I used Mahi-Mahi. I used Cod another time and think it’s much better with Mahi-Mahi. Had it with blanched broccoli on the side. Thanks for the recipe!
Mahi mahi is a perfect sub for halibut, which I agree has gotten really pricey!
I’ve made this a few times, so good, also great for company. If I wanted a thicker sauce, what would you add to it? Kudzu? Cornstarch?
you can whisk in a little (1 tsp?) of arrowroot or cornstarch to either liquid before adding to the pan. Those thickeners must be whisked in cool or room temp liquid before adding to hot. Hope you enjoy it!
Is the sauce supposed to be more of a glaze or more “soupy?” I liked the sauce (skipped the heat for the wife and kids), but we all had the expectation of more of a sweet sauce/glaze. Would love some opinion of adding more of a sweetness to the dish.
I’m sorry you had a different expectation for this dish. It’s supposed to be more of a sauce with a thin consistency, unless you let it reduce to thicken it. I don’t add any sweetener to this because my family likes it as is, but you certainly can if you prefer a sweet element to this.
Would this work with barramundi?
Absolutely!
Rave reviews from the family for this one, Pam! Had my hubby grill the fish and some asparagus while he was at it while I made the sauce. Used some Thai chili paste for the heat. My son said it’s a keeper and please make again! Super easy and may enlist him to help me chop next time.
Love getting the family to help with the cooking!
Have tried to print three times. Picture prints, no recipe. Any suggestions?
Try using the print button just above the recipe. It sits to the left of the 5 stars and to the right of the recipe title. You can’t print from your browser. Let me know if that works for you.
Thanks for the very nice recipe. I did sub soy sauce for fish sauce. Because I was using unsweetened coconut milk, I added a couple tbs of brown sugar. I also added about 1.5 tsp turmeric for richer color and about a tsp of dried coriander for its flavor. I also used shrimp instead of fish and, because I was using veggie stock instead of fish stock, I cooked the shrimp shells in the stock and then strained it. Also before adding all liquids to the wok in which I prepared the sauce, I stir fried carrots and bell pepper, and then added some peas at the very end, with the shrimp, after the sauce had thickened. Served over white rice, and the family loved it. Thanks again!
Thank you for the generous comment! I love all these suggestions, and kudos to you for making your own shrimp stock. I don’t know why I haven’t tried turmeric here. I definitely will though, thanks!
In other words, you didn’t make this recipe. I don’t understand why people review recipes in this manner. It is not a review of Pamela’s listed on this page. When you make so many variations of the original recipe, then your review is not relevant. Thanks for your ideas, however unsolicited. I’m sure your recipe is delicious.
YUMMMM! This is absolutely delicious, easy, and so satisfying. I didn’t have fish sauce, so I used tamari, but otherwise I followed it to the letter and it was divine. 🙂
So glad to hear you enjoyed it! Excellent choice to make the sub with tamari! xo
Hello
What kind of chilli pepper? Dried red or the fresh green thai chilli.
Cheers
Any kind you like! The measurements are different for dried versus fresh though
Is there a substitute for using fish stock. I know it sounds crazy since I am cooking fish, but it is not a favorite!
Thank you!
Sure! Just use chicken stock!
Prints fine on my computer. Thank you for sharing!
PLEASE let us print these recipes – my printer shows a blank page when I try.