Prepare the curry base: Heat olive oil in a medium pot over medium-low heat.

Add carrots, celery, onion, ginger, and garlic to the pot.

Cook, stirring occasionally, until vegetables are fragrant and softened, about 10-15 minutes.

Increase heat to medium-high and add Thai yellow curry paste.

Cook, stirring continuously, until the paste begins to caramelize, about 2-3 minutes.

Add carrot juice and increase heat to high, bringing to a boil.

Reduce heat to medium-low and simmer until the juice is reduced by half, about 15-20 minutes.

Strain the curry through a sieve into a large bowl, discarding the solids.

Return the strained curry to the same pot and add coconut milk and mixed vegetables.

Cook over medium-high heat, stirring occasionally, until the vegetables are tender, about 8-10 minutes.

Season the curry base with salt and pepper to taste.

Prepare the almond-crusted halibut: Preheat oven to 350°F (175°C).

Grind slivered almonds in a food processor until the largest pieces are 1/8 inch (do not grind to a paste).

Transfer the ground almonds to a wide, shallow bowl.

Season both sides of each halibut fillet with salt.

Whisk egg white in another wide, shallow bowl until just frothy.

Dip the top of each fillet in egg white, then into the almonds, pressing to adhere.

Transfer the almond-crusted fillets to a plate, crust side up.

Heat olive oil in an ovenproof skillet over medium-high heat.

Place the fish in the skillet, crust side down.

Cook until the nuts are golden brown, about 3-4 minutes.

Turn over the fillets and transfer the skillet to the oven.

Bake until the fish is just opaque in the center, about 4-5 minutes.

Divide the curry base among wide bowls.

Top with the almond-crusted halibut fillets, crust side up.

Garnish with fresh basil leaves and serve immediately.