Roasted mahi-mahi served with a Thai inspired sauce of coconut milk and red curry paste is perfect for light and healthy weeknight meals.
- Prep Time:
10 mins - Cook Time:
30 mins - Total Time:
40 mins
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.
Mahi-mahi with Thai Coconut Curry Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasted
- Cuisine: Thai
Description
Roasted mahi-mahi served with a Thai inspired sauce of coconut milk and red curry paste.
Ingredients
- 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
Instructions
- Make sauce. 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.
- Reserve some sauce. Scoop out 1/4 cup of the sauce for marinating the fish. Save the remainder to serve later.
- Prep oven and pan. Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Prep fish. Place fish fillets on prepared baking sheet. Season fish with salt and pepper then brush fish with the 1/4 cup of reserved sauce.
- Bake. 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.
Notes
- Recipe adapted from Bon Appétit, July 2010.
Still hungry? You may also like:
Angie says
I made this for a small backyard dinner party last night and everyone LOVED it! I used halibut and it was so great with the sauce! I can’t wait to make it again!
Taming of the Spoon says
I’m so happy to hear that Angie! Thank you for letting me know how much everyone enjoyed this!
Krista Gfeller says
This is fabulous. Made it tonight and will definitely be making weekly. Thanks for sharing a delicious recipe!
Taming of the Spoon says
I’m so glad you liked it. It’s a great recipe to have on hand for easy dinners. Thank you so much for your comment and 5-star review.
sona says
Just made this tonight and used grouper as Mahi Mahi was out of season according to my fish guy. It was excellent!
I used the low fat coconut milk and it came out fine, even though thinner probably than had I used full fat. But the rice soaked up the sauce and the flavors tasted so good together! I didn’t have fish sauce so I used a little Worcestershire sauce instead.
thanks for this wonderful recipe. I cannot wait to try some of your other recipes.
Taming of the Spoon says
You’re so welcome! I hope you love the other recipes just as much.
Tonya creighton says
This is delish! I have made it with shrimp and with halibut. I doubled the curry paste for a stronger flavor. Perfect, easy recipe 😊
Taming of the Spoon says
I’ve never tried adding shrimp but it sounds delish! So glad you liked the recipe.
Debbie Grantham says
That was just fabulous! I made it almost exactly as written. My only change was to use Halibut opposed to Mahi . My husband asked me to please save this recipe.
Taming of the Spoon says
Thanks Debbie!! I’ve used halibut in this recipe too and love it just as much.
Leandra Marie Freese says
Thank you!!! I made this tonight and it tasted amazing. I paired it with a chopped asian and some mango. Loved every bite!
Taming of the Spoon says
That’s great to hear Leandra! So pleased you enjoyed this!
COurtney says
Quick, easy, and delicious! Keeping this for my regular rotation…thanks!
Taming of the Spoon says
I’m so glad you love it Courtney!
Amber says
Hi! I’m actually making this right now and my sauce did not thicken? Any suggestions? Thanks!
Taming of the Spoon says
Did you use low-fat or full-fat coconut milk? If you were using low-fat coconut milk, the sauce might not thicken very much since there’s more water in it. It’s fine if the sauce is a little thin, it will still taste good.