This is a rich, simple yet flavorful Thai curry. The Mahi Mahi cooks quickly to give a tender texture and to soak up the complex flavors of the bell peppers, spices, and coconut milk. The curry can be made as spicy as you like depending on how much curry paste you use.
2 tablespoons coconut oil
2 carrots, sliced at angles
1 yellow onion, diced small (1/4″ to 1/2″)
1 yellow bell pepper, deseeded and diced
1 red bell pepper, deseeded and diced
3 cloves garlic, peeled and minced
3 tablespoons Thai Green Curry Paste
2 tablespoons + 1 tsp Thai fish sauce
2 teaspoons Chicken broth concentrate
1 tsp coconut sugar
1 teaspoon pink sea salt
2 13.5-ounce cans coconut milk (see note)
3 mahi mahi fillets, 4 oz each, cut into 1/2 ” chunks
2–3 ounces basil leaves, coarsely chopped (a large handful)
generous handful cilantro, stems removed
- Heat the coconut oil on medium-low and add the chopped carrots.
- Saute gently until the oil turns golden and the carrots are slightly tender, about 5 minutes.
- Add the onions and sauté until slightly softened, about 5 minutes more.
- Add the bell peppers and continue to cook, about 5 more minutes.
- Spoon in the curry paste and stir to coat all the vegetables.
- Pour in the coconut milk, fish sauce, chicken broth concentrate, salt and coconut sugar, and stir to mix well.
- Bring to a gentle boil for 10 minutes.
- Reduce heat to low, then add the mahi mahi chunks and stir until they are just cooked, about 3-5 minutes.
- Add the basil and cilantro and stir to combine.
- Serve over hot rice.
The thickness of your curry will depend on your coconut milk. Chaokoh brand will give quite a thick curry, because of the added sodium metabisulfite. Trader Joe’s coconut milk will give more of a soup-like texture. Thai Kitchen brand is in-between. All have delicious flavor!
Keywords: Gluten-free, dairy-free, main dish, fish, low-carb