I feel like summer is made for seafood, so I’m basically obsessed with all things ocean living. If you’ve never had curry before this is a nice gentle place to start. Thai curry can be really spicy, but this has a gentle flavor that doesn’t overshadow the taste of the Mahi Mahi. For a quick weeknight meal, this was easy to make and delicious to eat!
When I think of curry, usually I think of the thick brown sauce that my husband has with chicken over rice when we order out. I like that curry, but for the summer I feel like it can be a bit heavy. This sauce has a hint of curry, without being overwhelming, so if you’re new to curries and don’t want to jump headfirst into something strong, this Thai curry might do the trick. I got this recipe from Taming of the Spoon. So let’s get started!
- 1 (13.5 ounces) can unsweetened coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon Thai red curry paste
- 1 teaspoon sugar
- 4 teaspoons minced peeled fresh ginger (I was out of ginger so I used one full teaspoon of powdered ginger. Fresh is always better though).
- 2 garlic cloves, minced
- 1 teaspoon fish sauce
- 2 tablespoons chopped fresh cilantro plus more for serving
- 2 tablespoons minced scallions plus more for serving
- 4 (6-ounce) mahi-mahi fillets (or any other firm white fish such as grouper) (I actually keep some frozen Mahi-Mahi in my freezer. If you do the same make sure to thaw it prior to cooking.)
- Steamed rice for serving
- Combine the first 7 ingredients (coconut milk through fish sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly 8 to 9 minutes (stir occasionally to prevent scorching). Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper. Scoop out 1/4 cup of the sauce for marinating the fish. Save the remainder to serve later.
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and place fish fillets on top. Season fish with salt and pepper then brush fish with the 1/4 cup of the reserved sauce.
- Cook fish in oven until opaque in center, 10-20 minutes, depending on the thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.
My husband who is a curry snob asked that I warn all of you that if you’re expecting a traditional curry that this is not that, and if you’re expecting a spicy Thai curry this isn’t that either. This is a gentle intro curry. He did say he would eat it again though so I’m thinking he still liked it!
If you make this, let me know what you think in the comments below. If you’d like to be kept up to date with future posts and entered into giveaways, please SIGN UP HERE. Lastly, be sure to check out my SHOP, I always have cool things I’m adding! I hope this has won a place in your quick weeknight meal list and get’s your family fed. Have a wonderful day! -Heather Astaneh