Chris' Recipes

Bon Appetite!

Green Curry Mahi Mahi

Written By: Chris - Mar• 18•13

Bill is a fan of Curry, but I just don’t have a lot of experience with preparing too many dishes with it.  I did a little research and learned that Green curry is a variety of curry primarily in Thai cuisine.  (I love Thia dishes, and I’ve eaten Green Curry out before, so I was eager to try this too!)  The name “green” curry derives from the color of the dish. Green curries tend to be as hot as red curries, both being hotter than phanang curries.  However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.  We had just eaten a course including Lobster and green curry at a wine dinner at Nectar.

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According to Wikipedia, The main ingredients for the sauce consists of coconut milk, green curry paste, eggplant (aubergine), pea aubergine, sugar, fish sauce, kaffir lime leaves, and Thai basil leaves.  It is made by pounding in a bunch of other stuff into a paste and then the paste is briefly fried in split coconut cream, then coconut milk, meat or fish, and vegetables added along with a pinch of palm sugar. and then finally, kaffir lime leaves, phrik chi fa (a more chilies that I can not pronounce) and more basil are added just at the end of cooking for fragrance……  Or you can do what I did and just buy a can at the grocery store that has all of that work done for you making preparing a dish like this realistic!

Ingredients:

2 Mahi Mahi Fillets
(I also used a spare Cod fillet that I had on hand – but do not recommend it because the texture is completely different! Skip it!)
1 14 oz. Can Green Curry Sauce
White Rice, prepared
1/2 Onion, chopped1/2 Green Pepper, chopped
1/2 Orange Bell Pepper, chopped
3 Carrots, medium – peeled and chopped
2 Garlic Cloves, pressed

Saute vegetables over medium high heat in a bit of oil beginning  with the onions.  Once they become translucent, add the garlic and cook for another minute or two.  Combine the other vegetables with the onions and cook over high heat tossing frequently just until vegetables are cooked slightly, but still firm.  Remove them from the pan and set aside.  In the same pan, sear the Mahi Mahi fillets on each side, but don’t over cook the fish.  Remove the fillets (it’s ok if it’s still pink in the middle as it will continue to cook in the sauce)

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Cube the fish and return both to the pan.  Combine with the curry sauce and allow to simmer on low until fish is opaque and cooked through.

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Serve over cooked rice.  Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish.  The green curry is usually eaten with rice as part of a wider range of dishes in a meal.  I had just picked up some nice (frozen)  Mahi Mahi at Costco and wasn’t sure what to expect.  I love ordering fish out, but as you know in Minnesota, it’s challenging to get good fresh fish.  We were pleasantly surprised at how quick and delicious this meal was!

Enjoy!

Cheers!
~Chris

 

 

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  1. Laura says:

    Just fyi…. “Thai Kitchen” makes a green curry paste. It is available in the Asian section in most grocery stores. It can be easily mixed with a 14 oz. can of “Thai Kitchen” coconut milk, 2 Tablespoons of the green curry paste (or to taste) and about a tablespoon of fish sauce to create a Thai curry as well. I have never seen the green curry sauce in a can but will look for it. That would make it even more simple to create a quick and easy meal!

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