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Roasted mahi-mahi served with a Thai inspired sauce of coconut milk and red curry paste is perfect for light and healthy weeknight meals.
When I need a quick and healthy dinner, I turn to fish. There is almost always one variety of fish that is in season and available fresh. And when you have great fish to start with, you need to do very little to it to have a great tasting meal. That’s definitely the case for this mahi-mahi with Thai coconut curry sauce recipe.
For this easy fish recipe, a light coconut curry sauce adds just enough zing to keep things interesting. The fact that my daughter kept sneaking tastes of the sauce while I was trying to photograph this dish told me I had a keeper.
Although there is curry paste in the sauce, I would not say this is a true “curry” dish. It is more like “curry-light”. So, if you are not sure if you like Thai curry, this recipe might be a good way to dip your toe in the curry pool (so to speak). Even my husband who does not normally eat curry, likes this dish. If you do like curry, you may find yourself wanting to lick the saucepan.
Keep in mind that different brands of curry paste have different levels of spiciness. I use the red curry paste from Thai Kitchen because it is readily available at my grocery store and their level of spiciness is just right for me.
The first time I made this a few months ago mahi-mahi was available (and on sale) but it isn’t in season now. I substituted grouper this time and it was equally delicious.
Roasted mahi-mahi served with a Thai inspired sauce of coconut milk and red curry paste.
- 1 (13.5 ounce) can unsweetened coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon Thai red curry paste
- 1 teaspoon sugar
- 4 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon fish sauce
- 2 tablespoons chopped fresh cilantro plus more for serving
- 2 tablespoons minced scallions plus more for serving
- 4 (6-ounce) mahi-mahi fillets (or other firm white fish such as grouper)
- Steamed rice for serving
- Combine first 7 ingredients (coconut milk through fish sauce) in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes. Remove from heat; stir in cilantro and green onions. Set aside to cool slightly. Season sauce with salt and pepper. Scoop out 1/4 cup of the sauce for marinating the fish. Save the remainder to serve later.
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and place fish fillets on top. Season fish with salt and pepper then brush fish with the 1/4 cup of reserved sauce.
- Cook fish in oven until opaque in center, 10-20 minutes, depending on thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.
Recipe adapted from Bon Appétit, July 2010.
Keywords: mahi mahi, coconut curry sauce, thai fish