Description
This Thai Fish Curry recipe features tender mahi mahi simmered in a flavorful Thai red curry sauce made with coconut milk, fresh vegetables, and fragrant herbs. Perfectly balanced with garlic, ginger, lime, and a touch of spice, this dish offers a vibrant and comforting meal ready in 40 minutes. Ideal for a quick weeknight dinner or a casual gathering, serve it over rice for a complete and satisfying meal.
Ingredients
Fish
- 1 pound mahi mahi (or other white fish)
- 2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
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 Sauce
- 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
- Season and Cook 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 the fish for 3 to 4 minutes on each side until it flakes gently. Remove the fish from the pan and set aside.
- Sauté Aromatics: In a dutch oven or heavy-bottomed pot, heat the remaining tablespoon of olive oil over medium-high heat. Add the minced garlic, grated ginger, and sliced shallot, sautéing for about 1 minute until fragrant.
- Cook Vegetables: Add the chopped zucchini and bell pepper to the pot and sauté for another 3 minutes to soften slightly.
- Add Curry Paste and Coconut Milk: Stir in the Thai red curry paste and cook continuously for 30 seconds to release its aromas. Pour in the coconut milk and stir thoroughly until the curry paste is fully dissolved into the sauce.
- Simmer Curry: Bring the mixture up to a low boil, then reduce heat to maintain a gentle simmer. Let it cook for 10 minutes to meld the flavors and thicken slightly.
- Finish with Lime Juice: Turn off the heat and stir in the lime juice to add a fresh, tangy brightness to the curry.
- Add Fish and Herbs: Flake the cooked fish into large 2-inch pieces and gently fold them into the curry. Top with freshly chopped basil or your choice of soft herbs.
- Serve: Serve the curry immediately, optionally alongside white or brown rice. For added heat, garnish with sliced red chiles as desired.
Notes
- Use firm white fish like mahi mahi, cod, or halibut for the best texture that holds well in the curry.
- If you prefer a milder curry, reduce the amount of red curry paste or choose a milder variety.
- Fresh herbs like Thai basil provide a distinctive flavor, but cilantro or parsley work well as substitutes.
- For a gluten-free meal, ensure the curry paste you buy does not contain any gluten ingredients.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave, best consumed within 2 days.
- Adjust the thickness of the curry by adding a splash of water or coconut milk if needed during simmering.
