Mahi with Coconut-Red Curry Sauce

It’s been a busy day here.  A bit of a late start for me, but managed to walk the pup, go to the gym and go to the grocery store before my dad came to help repair my loose downspouts.  A few other errands and then a trip to the basement to make the curtains for the newly re-done and painted guest room.  I got through everything except the hand sewing before it was time to start dinner.  So that brings us to dinner.  YUM!  It’s the trifecta of good meals:  easy, cheap and so, so good.

Mahi was on sale at my local Kroger so I bought enough for 4 light or 2 hearty meals and only spent $5.  Add to that the onion, bok choy, rice, lime, coconut milk and other ingredients and you’re looking at less than $5 a person to feed four.  And honestly this is a meal I’d order in a Thai restaurant and be perfectly happy to spend $12-$15 on it.  The flavor is mild and smooth and warm and a tiny bit exotic.  It’s a little like a vacation in a bowl.

No secrets to this recipe.  I followed it pretty closely.  I did substitute Mahi for Halibut because that’s what was available.  Other than that I even measured.  I did make a mistake in making the sauce, but I don’t think it mattered.  I was supposed to add the ginger with the onions, but instead I added the ginger to the coconut milk mixture.  I think that was fine.  Essentially I made the sauce in a measuring cup and added it to the pan.

One thing about the rice.  I only needed 1 C of the coconut milk for the curry sauce.  I have no plans to need the rest of the can later in the week.  I hate to throw out food so I used the rest of the coconut milk, with water added, to cook the rice.  I ended up using 1 C of white rice and 3 C of bok choy, but stuck with the measurements provided for the sauce.  Adding the soy and sesame mixture to the rice is almost unnecessary.  When you serve this next to the fish it soaks up a lot of the curry sauce, which is really what you want.  Next time I might just leave the seasonings out of the rice.

The sauce is what makes the difference here so if you’re not a fish person serve it over chicken instead.  Or add vegetables like cauliflower and snow peas to the rice and bok choy for a vegetarian entree.  No matter how you serve this Coconut-Red Curry sauce it will taste good.  And it’s easy and quick enough to make for a week night dinner that delivers a little something extra.

Good? Very good.
Easy? Yes.
Good for company? Definitely. An elegant presentation.
Special shopping? You may not have coconut milk or red curry paste in the pantry, but they’re easy enough to find in the Asian foods section of your local grocery.

Mahi with Coconut-Red Curry Sauce

Ingredients

2 teaspoons canola oil, divided
4 (4-ounce) mahi fillets
1 cup chopped onion
1/2 cup chopped green onions
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
3/4 teaspoon red curry paste
1/2 teaspoon ground coriander
1/2 teaspoon dried basil
2 teaspoons fresh lime juice
Preparation
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan. Add onion and green onions; sauté 2 minutes. Stir in coconut milk and the next 6 ingredients (through basil). Bring to a boil; cook 1 minute. Remove from heat. Stir in lime juice.

Seasoned rice with bok choy: Combine 3/4 cup coconut milk, 3/4 cup water and 1 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

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