Thai Fish Curry

Name: Thai Fish Curry
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 946 milliliters 20-ounce package cubed peeled butternut squash (about; 710 milliliters cooked rice; 237 milliliters chopped fresh cilantro; 1 jalapeno pepper, thinly sliced (remove seeds for less heat); 4 servings Kosher salt; 237 milliliters light coconut milk (about half of a 14-ounce can); 1 Finely grated zest of lime; 680 grams skinless mahi mahi fillets, cut into 1 1/2-inch pieces; 1 large onion, thinly sliced; 2 red bell peppers, thinly sliced; 2 Tbsps Thai green curry paste; 1 Tbsp vegetable oil

Thai Fish Curry

Thai Fish Curry might be just the main course you are searching for. One serving contains 484 calories, 37g of protein, and 10g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up kosher salt, jalapeno pepper, cilantro, and a few other things to make it today. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.

Ingredients you will need

Curry Paste

Vegetable

Lime Zest

Fish

Dry Seasoning Rub

Equipment you will use

Bowl

Heat the vegetable oil in a large saucepan over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Jalapeno Pepper

Onion

Salt

Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.

Ingredients you will need

Curry Paste

Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes.

Ingredients you will need

Coconut Milk

Squash

Water

Equipment you will use

Sauce Pan

Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt.

Ingredients you will need

Cilantro

Fish

Salt

Serve over rice; top with the remaining jalapeno.

Ingredients you will need

Jalapeno Pepper

Rice

Photograph by Antonis Achilleos

Equipment

Bowl

Sauce Pan

Ingredients

Servings:

946milliliters

20-ounce package cubed peeled butternut squash (about 710milliliters

cooked rice 237milliliters

chopped fresh cilantro 1

jalapeno pepper, thinly sliced (remove seeds for less heat)4servings

Kosher salt 237milliliters

light coconut milk (about half of a 14-ounce can)1

Finely grated zest of lime 680grams

skinless mahi mahi fillets, cut into 1 1/2-inch pieces 1large

onion, thinly sliced 2

red bell peppers, thinly sliced 2Tbsps

Thai green curry paste 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.