MAHI-MAHI IN THAI-CURRY SAUCE

This is another example of a “lightened-up” version of a classic that worked so well I could not wait to share! Two ingredients are absolutely mandatory: red curry paste and fish sauce. I realize that opening that bottle of fish sauce requires a little psychological preparation, but it is worth it. Just hold your breath as you measure the amount. Actually, I do have a very sharp sense of smell, so it could be less of a problem for you.

MAHI-MAHI IN THAI-CURRY SAUCE
(from the Bewitching Kitchen)

2 tablespoons Thai red curry paste 
1/2 cup unsweetened light coconut milk 
1/2 cup full-fat yogurt
1 Tablespoon fish sauce
2 Tablespoons brown sugar
1/4 cup water
2 tablespoons grapeseed oil
1 red bell pepper, thinly sliced 
1 cup sliced fresh shiitake mushrooms, thinly sliced
3 mahi-mahi filets, cut in chunks
smidgen of olive oil + squirt lime juice + salt + pepper to season fish
fresh cilantro leaves
lime zest for serving

In a medium pot over medium heat, whisk together the curry paste, coconut milk, and yogurt. Bring to   a simmer and cook, whisking until the mixture is smooth, but don’t let it boil too hard. Add the fish sauce, sugar, and water; stir until the sugar has dissolved. Simmer for a couple of minutes, cover and remove from heat. Reserve.

Season the pieces of fish with a tiny bit of olive oil, lime juice, salt and pepper. I just squirt a very small amount of oil to lightly coat the pieces, no need to measure. Use a light hand. Same goes for lime juice, salt and pepper. Reserve.

Heat a 12-inch skillet or wok over medium-high heat. Once it is hot, add the oil and heat until it is shimmering. Add the bell pepper, and mushrooms, and cook until the vegetables are starting to soften, about 3 minutes. Then add the fish and sauté for a few minutes. Pour the curry sauce into the skillet and heat it through. Serve the curry over rice, garnished with fresh cilantro and a little bit of lime zest, added right on the plate.

ENJOY!

to print the recipe, click here

Comments: This was such a delicious meal! It had that feel of “eating out” which… come to think of it we cannot do that often, as our little town does not have a Thai restaurant. It is probably my favorite type of food, but I can only enjoy it when we travel. You know travel, right? That act of leaving your home with luggage, stepping on a plane and landing in a totally different spot? Yeah. It’s been a while.

We enjoyed it over white rice. I added a bit of lime zest on my serving, and to my taste it was perfect. You can use a squirt of lime juice or omit it altogether, but if you have the same passion I do for all things citric, go for the zest. It packs a nice little punch of flavor. The only thing you need to be careful about is not boiling the sauce too hard. Because it has less fat than a regular recipe, it tends to separate a bit.

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11 thoughts on “MAHI-MAHI IN THAI-CURRY SAUCE

  1. This looks so wonderful and flavorful. I personally have a heightened sense of smell, which isn’t always a good thing, but I love smelling fish sauce. It’s just so complex and fascinating to me! How in the world did you get mahi-mahi in Kansas?!

    Like

  2. This looks absolutely delightful ! Do not think I can access mahi-mahi either even in the frozen state but other fish come to mind ! Rod curry paste is always in the pantry and I have used fish sauce at least a couple of times a week for decades . . . oft even as an adjunct to European dishes. Have never even thought to ‘smell’ it . . . perchance having been born in the Baltics where one eats pickled anchovies and herring and the like every day make this a totally acceptable ingredient . . . but, Sally: this is lovely !

    Liked by 1 person

    • I tend to smell everything, not sure why – I remember smells of places, even spots I have not been in decades – for instance the place where I did my Phd in Brazil, I close my eyes and I still remember the smell of that building, the hall, then the lab itself – and yes, fish sauce is something else!!!! 😉

      Liked by 1 person

  3. I was watching Great American Bake off with my wife today, partially paying attention to my phone until I heard “brigadeiro”.

    My ears perked up and now I’m on your blog, confirming que você também é brasileira and I’m now rooting for you, even though this aired years ago and the decision has been made.

    Anywho, great blog showing Brazilian food.

    Liked by 1 person

    • Oh WOW!!!! They are showing it again! Yes, it was the biggest adventure of my life…

      and imagine that… to have right behind me TANYA, making brigadeiros also in the same challenge, when of course we had never met or discussed before…. it was something!

      Like

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