Thai Fish Curry Recipe

Name: Thai Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces; 2 tablespoons Thai green curry paste; Finely grated zest of 1 lime; 1 tablespoon vegetable oil; 1 large onion, thinly sliced; 2 red bell peppers, thinly sliced; 1 jalapeno pepper, thinly sliced (remove seeds for less heat); Kosher salt; 1 20 -ounce package cubed peeled butternut squash (about 4 cups); 1 cup light coconut milk (about half of a 14-ounce can); 1 cup chopped fresh cilantro; 3 cups cooked rice

Servings: persons

1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces
2 tablespoons Thai green curry paste
Finely grated zest of 1 lime
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 red bell peppers, thinly sliced
1 jalapeno pepper, thinly sliced (remove seeds for less heat)
Kosher salt
1 20 -ounce package cubed peeled butternut squash (about 4 cups)
1 cup light coconut milk (about half of a 14-ounce can)
1 cup chopped fresh cilantro
3 cups cooked rice

1
Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl.
2
Cover and refrigerate while you cook the vegetables.
3
Heat the vegetable oil in a large saucepan over medium-high heat.
4
Add the onion, bell peppers, half of the jalapeno and a pinch of salt.
5
Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes.
6
Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
7
Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine.
8
Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes.
9
Add the fish, cover and simmer until just opaque, about 8 minutes.
10
Stir in the cilantro and season with salt.
11
Serve over rice; top with the remaining jalapeno.
12
Photograph by Antonis Achilleos

796

kcal

Calories

Fat

122

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 12 ingredients. The key ingredients include: 1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces, 2 tablespoons Thai green curry paste, Finely grated zest of 1 lime, 1 tablespoon vegetable oil, and more.

Yes, Thai Fish Curry 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 Fish Curry

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