Thai-Curry Fish With Baby Spinach Recipe

Name: Thai-Curry Fish With Baby Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 1 garlic clove thinly sliced; 3/4 inch fresh ginger piece of, peeled and thinly sliced; 2 tablespoons Thai red curry paste; 1 cup coconut milk; 1 teaspoon white sugar; sea salt; 2/3 pound mahi mahi boneless, skinless, or other firm-fleshed fish, cut into 1-1/2 inch pieces; 3 ounces baby spinach leaves; 2 teaspoons fish sauce; fresh lime juice

Servings: persons

1 tablespoon peanut oil
1 garlic clove thinly sliced
3/4 inch fresh ginger piece of, peeled and thinly sliced
2 tablespoons Thai red curry paste
1 cup coconut milk
1 teaspoon white sugar
sea salt
2/3 pound mahi mahi boneless, skinless, or other firm-fleshed fish, cut into 1-1/2 inch pieces
3 ounces baby spinach leaves
2 teaspoons fish sauce
fresh lime juice

1
Heat a wok (or large, deep skillet) over medium heat and add the peanut oil. Add the garlic and ginger and stir-fry 1 minute.
2
Add the curry paste, stirring constantly for 30 seconds. Add the coconut milk and sugar and season with salt and pepper. Bring to a light simmer.
3
Add the fish and cover the pan. Simmer 5 minutes. Stir in the spinach leaves and fish sauce and continue simmering until the spinach is wilted and the fish is cooked through, about 2 minutes.
4
Divide the curry between 2 shallow bowls and drizzle with lime juice. Garnish with cilantro and serve.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon peanut oil, 1 garlic clove thinly sliced, 3/4 inch fresh ginger piece of, peeled and thinly sliced, 2 tablespoons Thai red curry paste, and more.

Yes, Thai-Curry Fish With Baby Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai-Curry Fish With Baby Spinach

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