Thai Red Curry Mahi Mahi Salad Recipe

Name: Thai Red Curry Mahi Mahi Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13 .5-ounce can coconut milk; 1 tablespoon red curry paste; 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed; 1/3 cup fresh lime juice, plus lime wedges for garnish; 2 tablespoons sugar; 2 tablespoons fish sauce; 1 teaspoon Asian chili sauce; 1 clove garlic, minced; 1 head Boston lettuce, leaves separated; 1 bunch watercress, woody stems removed; 1 Kirby cucumber, thinly sliced; 3 scallions, white and green parts, thinly sliced; 1 red or yellow bell pepper, stemmed, seeded and thinly sliced; 1 bunch fresh cilantro or mint; 1 handful roasted peanuts or cashews

Servings: persons

1 13 .5-ounce can coconut milk
1 tablespoon red curry paste
1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
1/3 cup fresh lime juice, plus lime wedges for garnish
2 tablespoons sugar
2 tablespoons fish sauce
1 teaspoon Asian chili sauce
1 clove garlic, minced
1 head Boston lettuce, leaves separated
1 bunch watercress, woody stems removed
1 Kirby cucumber, thinly sliced
3 scallions, white and green parts, thinly sliced
1 red or yellow bell pepper, stemmed, seeded and thinly sliced
1 bunch fresh cilantro or mint
1 handful roasted peanuts or cashews

1
Preheat the broiler to high.
2
Line a broiler pan with foil and lightly oil.
3
Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired).
4
Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes.
5
Stir in the curry paste and cook until fragrant, 2 minutes.
6
Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes.
7
Cut the fish into 4 pieces.
8
Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves.
9
Stir in the chili sauce and garlic.
10
Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.
11
(Or save 2 fillets and some dressing to make Mahi Mahi Banh Mi.)
12
Photograph by Antonis Achiellos

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 13 .5-ounce can coconut milk, 1 tablespoon red curry paste, 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed, 1/3 cup fresh lime juice, plus lime wedges for garnish, and more.

Yes, Thai Red Curry Mahi Mahi Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Red Curry Mahi Mahi Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions