thai coconut curry with mahi mahi and rice

Thai Coconut Curry

This recipe is my favorite for so many reasons.  First, it’s totally my style, a bunch of things put together that come out tasting amazing.  Second, it is a combination of my favorite things right now – a rich coconut flavor and veggies from my CSA share.  And third, J loves it so much that I had to kick him out of the kitchen so we would actually have any left over to eat.  From plates at the dinner table on the couch, that is.

I made this with the vegetables I had at home – carrots, a pepper, a few leaves of rainbow chard, and snap peas.  But any light and bright vegetables will do.  Same for the fish and rice – any white fish works and whatever rice you have on hand. Oh, and trust me on the vanilla coconut milk.  There’s nothing else sweet in the sauce, so it balances out the curry, soy sauce and spicy flavors.  I promise.

Thai Coconut Curry with Tilapia and Rice
(Serves 2-3)

1-2 tablespoons coconut oil
3 cloves chopped garlic
1 chipotle pepper, minced
2 green onions, thinly cut
1 cup snap peas
1 cup shredded carrots
1 red pepper, cut to thin strips
3-4 leaves rainbow chard, cut to 1 inch strips
1 sliver of lemon
2-3 filets Mahi Mahi
3 cups rice, cooked

Sauce:
2 tablespoons ginger, minced
1 cup vanilla coconut milk
2 tablespoons hot pepper sauce (this comes out pretty spicy, so tone it down or up as needed)
3 tablespoons low sodium soy sauce
1 teaspoon Japanese curry paste
1 teaspoon ground cumin
Pinch of salt & pepper

Heat oven to 350 F.  Place the fish filets in a pan and sprinkle with salt, pepper, and some lemon juice.  Bake for 10 minutes.

In a large skillet, melt the coconut oil and add the garlic, chipotle pepper and green onion.  Cook on medium until the garlic is fragrant, about 2-3 minutes.  Add the rest of the vegetables, along with about ½ cup of water to the pan, and cover. Cook for about 5-10 minutes on low heat to steam the vegetables.

Mix all the ingredients for the sauce together and add to the vegetables.  Bring everything to a simmer and cook uncovered for approximately 10 minutes to allow the sauce to thicken.

Serve the vegetable broth mix and fish over a bed of rice.

– food on,
Shirley

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One thought on “thai coconut curry with mahi mahi and rice

  1. Pingback: Cozy Coconut Sauce over Rice | aMangé

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