Mahi-Mahi with Thai Coconut Curry Sauce – A Flavorful Fusion of Freshness

This Mahi-Mahi with Thai Coconut Curry Sauce is a flavorful and aromatic dish that brings the vibrant tastes of Thai cuisine into your kitchen. The creamy coconut curry sauce perfectly compleWhen I first made this Mahi-Mahi with Thai Coconut Curry Sauce, it instantly became a family favorite.

My husband, who loves anything with a bit of spice, raves about the rich, fragrant curry sauce every time I make it. Even the kids love the mild heat and the creamy coconut flavor, making it a regular in our dinner rotation. Whether it’s for a special occasion or just a weeknight dinner, this dish always feels like a mini escape to Thailand right in our own home!

Why This Mahi-Mahi with Thai Coconut Curry Sauce

This recipe combines fresh mahi-mahi with a luscious Thai coconut curry sauce that’s both fragrant and rich in flavor. The ginger, garlic, and curry paste bring just the right amount of spice, while the coconut milk adds a creamy balance. Finished with fresh cilantro and scallions, it’s the perfect combination of light yet indulgent.

Ingredients:

• 1 (13.5 oz) can unsweetened coconut milk (400g)
• 1 tablespoon fresh lime juice (15ml)
• 1 tablespoon Thai red curry paste (16g)
• 1 teaspoon sugar (4g)
• 4 teaspoons fresh ginger, minced (12g)
• 2 garlic cloves, minced (8g)
• 1 teaspoon fish sauce (5ml)
• 2 tablespoons chopped fresh cilantro (8g) plus extra for serving
• 2 tablespoons minced scallions (10g) plus extra for serving
• 4 mahi-mahi fillets (6 oz each; 680g) (or other firm white fish like grouper)
• Steamed rice for serving

Directions:

1. In a medium saucepan, combine the coconut milk, lime juice, curry paste, sugar, minced ginger, garlic, and fish sauce. Stir well to combine and bring to a simmer over medium heat. Let the sauce simmer for 5-7 minutes until it thickens slightly and becomes fragrant.
2. While the sauce simmers, season the mahi-mahi fillets with a little salt and pepper. In a large skillet, heat a splash of oil over medium-high heat. Add the fillets and cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
3. Once the sauce has thickened, stir in the chopped cilantro and scallions. Remove from heat and taste, adjusting the seasonings if needed.
4. Serve the mahi-mahi fillets over a bed of steamed rice. Generously spoon the Thai coconut curry sauce over the fish and garnish with extra cilantro and scallions. Enjoy!

Notes:

• Fish Substitutes: If mahi-mahi isn’t available, any firm white fish like grouper, halibut, or even cod will work well.
• Vegetarian Option: Replace the fish with firm tofu or a mix of vegetables like zucchini and bell peppers to make this a plant-based dish.
• Serving Tips: Serve this dish with steamed jasmine or basmati rice to soak up the delicious sauce.
• Adjusting Heat: If you prefer a spicier dish, feel free to add more Thai curry paste or a pinch of red pepper flakes.