This coconut based red curry is creamy, spicy and packed with delicate poached fish and al dente vegetables. Making this a savory, healthy and most importantly filling meal. This super simple dish can be made in 45 minutes and guaranteed to impress your guests.
If you’re a frequent reader you’ll know that Thai Mahi Curry is a Food Crush staple, this was one of the first recipes that I developed and shared with the world. I was also lucky enough to share it with Gordon Ramsey, Curtis Stone, Aaron Sanchez and Joe Bastianich as a semi-finalist on MasterChef Season 11. Yeah, I know how crazy.
I prepared and plated this dish within 45 minutes for the judges in hopes to receive a white apron. During the tasting, the judges were impressed with my ability to balance flavors of the curry, they loved the overall flavor of the dish. Which made me feel as though I were dreaming. Howeverrrrr they also mentioned that my dish was not only delicious but too simple compared to my competitors. Bastianich implied that I should have made a curry paste from scratch and Gordon proposed an alternative fish. Respectfully noted, after all I’m just a home cook, so I took their advice, swallow my pride and as I started walked for the door, Ramsey looks me in the eyes and says “Promise me you’ll never stop cooking” which is why I’m updating this recipe their notes, so you can cook like a MC. Let’s do this!
First off let’s talk about how to make curry paste from scratch, this one is for you Joe Bastianich.
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Difference between red curry and green curry:
Here’s what you need:
Watch the how-to video:
Thai Mahi Curry
My favorite way to enjoy Mahi, perfectly poached in a creamy and spicy coconut curry.
- 4 fillet Mahi Mahi
- baby bok choy
- 1 can full fat coconut milk
- 1 can Water chestnuts
- 1 Red bell pepper julienned
- 1/2 tsp Fish sauce
- Basmati rice for serving
- 1/2 red onion chopped
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 8oz clam juice
- 3 Tbsp red curry paste
- 1 tsp fresh grated ginger
- 1/4 cup white wine
- 2 tsp ground turmeric
- 1/2 lime, juiced
In a deep frying pan or wok over medium-high heat melt 1 Tbsp of coconut oil. Add chopped red onion, turmeric, and freshly grated ginger. Mix to combine and cook for 1-2 minutes.
Deglaze the pan with 1/4 cup white wine. Add red bell pepper, mushrooms, lime juice, and red curry paste mixing well. Cook for 3-5 minutes.
Add coconut milk. Bring to a boil then reduce to a simmer. Let the curry simmer for 10 minutes.
Increase the heat to medium, add 8oz clam juice, fish sauce, and water chestnuts.
Slice the Mahi into 2-3 inch thick pieces then gently slip the Mahi under the curry so the liquid is covering the fish. Then add baby bok choy.
Remove from the heat, cover and let sit for 5-7 minutes.
Serve with fresh basmati rice and fresh basil. Enjoy!