Located in Seattle’s Famous Pike Place Market

Poached Halibut and Kabocha Squash in Tomato Curry Broth

Poached Halibut and Kabocha Squash in Tomato Curry Broth
  • lunch
  • entrée
  • 2-3 servings
  • 30 minutes

Recipe by 10 Day Health Challenge.


  • 1 T coconut oil
  • ½ yellow onion, diced
  • 1 T red Thai curry paste
  • 1 ½ cups canned coconut milk
  • ½ kabocha squash (about ¾ lb.)
  • 2 pieces halibut fillets (about 10 oz.)
  • ½ bunch of chard
  • 1 lime
  • Cilantro


  1. Cut the kabocha squash in half and remove the seeds. Cut one of the halves into wedges, then bite-size cubes. No need to remove the skin from this type of squash, unless desired.
  2. Rinse, shake dry, and chop the chard coarsely.
  3. Heat a shallow, heavy bottom pot over medium high heat. Add the coconut oil and — once hot — add the diced onion. Cook for 2-3 minutes, or until it begins to soften and become translucents.
  4. Add the curry paste and a splash of coconut milk. Mix the curry paste, onion and coconut milk until well incorporated.
  5. Add the remaining coconut milk and cubed squash. Cover and cook at a low simmer for about 10 minutes. Check that the squash is beginning to soften.
  6. Add the halibut and chard to the pot and season with salt and pepper. Cover and cook for another 8-10 minutes or until the halibut is cooked through (opaque and flaky).
  7. Serve over brown rice and garnish with fresh chopped cilantro and a squeeze of lime.

Serves 2

Recipe by 10 Day Health Challenge.

Recipe photo by Rosa Delgado.

Reset your password

We will send you an email to reset your password.

We've sent you an email with a link to update your password.