Description
This vibrant Thai Fish Curry blends tender mahi mahi with a rich and aromatic coconut milk curry base infused with red curry paste, fresh ginger, garlic, and a medley of vegetables. Perfect for a flavorful weeknight dinner, this dish is both comforting and exotic, garnished with fresh basil and lime for a bright finish.
Ingredients
Scale
Fish and Seasoning
- 2 tablespoons olive oil (divided)
- 2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground black pepper
- 1 pound mahi mahi (or other white fish)
Aromatics and Vegetables
- 2 cloves garlic (minced or grated)
- 1-inch fresh ginger (minced or grated)
- 1 shallot (sliced)
- 2 medium zucchini (chopped into 1/2 inch pieces)
- 1 red or orange bell pepper (chopped into 1/2 inch pieces)
Curry Base and Garnish
- 3 tablespoons Thai red curry paste
- 1 (14.5 ounces) can coconut milk
- 1 tablespoon lime juice
- 1 lime (sliced)
- 1/2 cup chopped basil or other soft herbs (parsley, Thai basil, cilantro)
Optional
- White or brown rice, for serving
- Sliced red chiles, for topping
Instructions
- Prepare Fish: Heat 1 tablespoon of olive oil in a shallow frying pan over medium heat. Pat the fish dry and season with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
- Cook Fish: Place the fish in the heated pan and cook for 3 to 4 minutes on each side until it flakes gently with a fork. Remove the fish from the pan and set aside.
- Sauté Aromatics: In a dutch oven or heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the minced garlic, grated ginger, and sliced shallot, sautéing for 1 minute until fragrant.
- Cook Vegetables: Add chopped zucchini and bell pepper to the pot and sauté for 3 minutes to slightly soften the vegetables.
- Add Curry Paste and Coconut Milk: Stir in the Thai red curry paste for 30 seconds to release its aroma, then pour in the coconut milk, stirring continuously until the curry paste is fully incorporated.
- Simmer Curry: Bring the mixture to a low boil over increased heat, then reduce to a simmer and cook for 10 minutes to meld flavors and thicken the sauce.
- Add Lime Juice: Turn off the heat and stir in the fresh lime juice to brighten the curry.
- Incorporate Fish and Herbs: Flake the cooked white fish into large 2-inch pieces and gently fold them into the curry. Top with chopped fresh basil or preferred herbs and lime slices.
- Serve: Serve the curry immediately, optionally accompanied by white or brown rice and garnished with sliced red chiles for added heat.
Notes
- Use firm white fish such as mahi mahi, cod, or halibut for best results.
- Adjust the amount of curry paste based on preferred spice level.
- Fresh herbs like Thai basil give the curry authentic flavor but can be substituted with cilantro or parsley.
- Serving with rice helps balance the spiciness and soak up the flavorful curry sauce.
- To make it gluten-free, verify that the red curry paste does not contain any gluten ingredients.
