Put the lime in the coconut… then you feel better…. But first add some curry! Some flavors just have real harmony together. Fresh grated ginger and lime juice are key for the vibrant flavors of this dish. I used Mahi Mahi, but you can use other moderately fatty fish with firm, flavorful flesh that is available at your market. As for the Thai flavoring, you can use your favorite curry powder, sauce or combo. I used a Red Thai Curry Sauce and Curry Powder.
- 1 lb Fresh Mahi Mahi
- 1 Large Red Bell Pepper, chopped
- 1 Bunch Broccoli, cut into Florets
- 1/2 White Onion, diced
- Fresh Ginger, grated
- 2 Limes, zest and juice
- 1 Can Coconut Milk
- Thai Red Curry Sauce and/or Thai Style Green Curry Spice
- Yellow Curry Powder
- Fresh Baby Spinach
- Serve with Quinoa, Rice or Thai Noodles
In a large sauté pan, heat up the olive oil over medium to high heat. Chop up the red pepper, broccoli, and onion into bite size pieces, and toss in the pan. Mix around the vegetables to coat with the olive oil and sauté until softened and browned slightly, about six minutes.
Season the fish with the curry powder & salt and sear fish until browned, three minutes each side. Remove and set aside.
Add the coconut milk, fresh ginger, zest of one lime, and curry to the vegetables. Mix well and simmer for a couple minutes. Add the curry to taste – just be cautious as some curries can be really hot!
Add the fish back into the pan, along with the fresh spinach. Let simmer for 10-15 minutes, ensuring the fish is cooked through and flavors have blended. Drizzle with fresh lime juice and serve with Ginger Infused Quinoa or Thai noodles.
Suggestions for Thai Flavoring: