This mahi-mahi with Thai coconut curry sauce is light, healthy and great for 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.