Thai Fish Curry

Name: Thai Fish Curry
Ingredients: 1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces; 2 tablespoons Thai green curry paste; Finely grated zest of 1 lime; 1 tablespoon vegetable oil; 1 large onion, thinly sliced; 2 red bell peppers, thinly sliced; 1 jalapeno pepper, thinly sliced (remove seeds for less heat); Kosher salt; 1 20 -ounce package cubed peeled butternut squash (about 4 cups); 1 cup light coconut milk (about half of a 14-ounce can); 1 cup chopped fresh cilantro; 3 cups cooked rice

12 ingredients

12 steps

Ingredients

1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces
2 tablespoons Thai green curry paste
Finely grated zest of 1 lime
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 red bell peppers, thinly sliced
1 jalapeno pepper, thinly sliced (remove seeds for less heat)
Kosher salt
1 20 -ounce package cubed peeled butternut squash (about 4 cups)
1 cup light coconut milk (about half of a 14-ounce can)
1 cup chopped fresh cilantro
3 cups cooked rice

Directions

1

Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl.
2

Cover and refrigerate while you cook the vegetables.
3

Heat the vegetable oil in a large saucepan over medium-high heat.
4

Add the onion, bell peppers, half of the jalapeno and a pinch of salt.
5

Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes.
6

Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
7

Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine.
8

Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes.
9

Add the fish, cover and simmer until just opaque, about 8 minutes.
10

Stir in the cilantro and season with salt.
11

Serve over rice; top with the remaining jalapeno.
12

Photograph by Antonis Achilleos