I promised to give you some fish recipes, so here goes.  This one is for Thai green curry fish and it’s adapted from a recipe in Sunset magazine.  Yummy!

1 jar of thai green fish simmering sauce (like the one from Trader Joes)
2 14 oz. cans of light coconut milk
1.4 pounds mahi mahi or other firm fish
2 red peppers, seeded, cored and cut into 1/2 inch rings
1/4 cup fresh basil leaves washed and patted or spun dry
2 cups cooked white rice.

Put the curry simmer sauce in a food processor with half of the fresh basil leaves.  Process until the leaves are very finely minced and mixed with the sauce.  Pour the sauce into a 1 qt. saucepan and simmer for 10 to 15 minutes on low.  Cut the pieces into 4 or 5 ounce servings.  Dip the fish and the red pepper rings in the coconut/curry mixture.  Heat grill to medium high.  Grill fish on the center (hottest) part of the grill and the red peppers on the outside for 5 minutes until the red pepper rings are beginning to brown and the fish is cooked through.  Put the rice on a large platter.  Put the fish fillets and pepper rings over the rice.  Cover with the green curry mixture and sprinkle with fresh basil leaves.  Serve immediately with a crisp Asian-style beer like Singha.  Serves 4.

Having trouble finding the ingredients?  You can order them from my favorite Thai food exporter HERE.


The Fat Chick

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