Mahimahi with Thai Green Curry

Mahimahi with Thai Green Curry
Photo by Annabelle Breakey

Ingredients

  • 2 tablespoons sugar
  • 2 large red bell peppers, seeded, cut into rings
  • 2 tablespoons sugar
  • Cooked rice
  • 2 large red bell peppers, seeded, cut into rings
  • Cooked rice
  • Lime wedges
  • + 11 more ingredients
    • Lime wedges
    • 2 tablespoons Vietnamese or Thai fish sauce
    • 2 tablespoons Vietnamese or Thai fish sauce
    • 4 mahimahi fillets (each 1 in. thick and 6 oz.)
    • 4 mahimahi fillets (each 1 in. thick and 6 oz.)
    • 4 tablespoons Thai green curry paste
    • 4 tablespoons Thai green curry paste
    • 2 cans (14 oz. each) coconut milk
    • 2 cans (14 oz. each) coconut milk
    • 1 cup fresh basil leaves, divided
    • 1 cup fresh basil leaves, divided

1. Heat grill to high (450° to 550°). 2. Purée 2/3 cup basil leaves, 1 can coconut milk, and the curry paste in a blender. Cook mixture in a saucepan over medium-high heat, stirring, until bubbly, 2 to 3 minutes. Add remaining can coconut milk, 1/2 cup water, the fish sauce, and sugar. Cook sauce...

View full recipe at My Recipes

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