By Chef Jeff Davidson
LTH Freezer to Plate #2
Thai curry Mahi Mahi
This is a great one pan dish (2 if you count the rice)
I used Mahi because I had a bunch we just caught here in local SoCal waters. But you can use any fish
that you can cut into good sized pieces – but a calico bass or trout won’t work too optimally.
I made this dish not spicy, as my wife doesn’t do spicy, but you can add any hot chilies or pepper sauce
you want. In fact, this variation is a subtle underlying sweetness because of the pineapple so it can really
take a lot of heat (maybe habanero?) and still be balanced.
Let’s get cookin’
Ingredients
1 onion (red, yellow, or white) diced
1 leek – split in half lengthwise and wash real good, they can be a bit dirty, then chop
2 carrots chopped ½” pieces
1 red bell pepper sliced up
1 green bell pepper sliced up
1 20 oz can pineapple tidbits with juice
1 15 oz can coconut cream
1 cup chicken broth
10 cloves garlic – chopped
1 ½ cups snap peas
2 limes – juiced
6” of ginger – grated on the cheese grater, set aside
Thai Kitchen green curry paste
Thai Kitchen Red Curry Paste
3 oz soy sauce or fish sauce
Olive oil and sesame oil
2 lbs 1 ½” chunks of Mahi seasoned with kosher salt and pepper
Method
Grab a big high sided sauté pan or a large pot – you will need the room to get all the kids into the pool
together – eventually.
Get the pot going on some med-high heat for a couple minutes, then add your olive oil and then the
onion, peppers, carrot, and leek. Hit that with salt and pepper and stir, let it sit for a minute or so then
stir again.
Add ½ of each jar of thai curry paste to pot and some sesame oil and stir it all up real good – let that
cook for a couple minutes. Reduce heat to med-low (40% throttle) Add 1 cup of broth and the chopped
garlic, the juice of the 2 limes, soy sauce and ginger juice. Ginger juice? You ask? Yes, grab a small
handful of the grated ginger you set aside and squeeze it tight while holding it over the pot, repeat until
you’ve squeezed it all (toss the grated ginger out or make tea). Add the coconut cream – stir it in.
Here’s an important and tricky part, or rather where problems can occur. Turn up the heat! Lets go! 75%
and bring the curry to a low slow boil, DON’T BURN IT. Then reduce heat to 40% again and reduce for
about 45-60 minutes. This will take it from a soup to a sauce. Reduce heat to 5%. Put a lid on it and keep
warm until ready to add the fish and snap peas. This is the time to make some rice, if you like rice, and a
fresh drink.
Now to finish things … turn your heat back up to 50%. Taste your curry to see if you like the seasoning,
heat, and salt levels. Let it heat up for a couple minutes. Add all your fish and the peas to the pot. Gently
stir in to the curry. This will cook for about 10 minutes, stirring every few minutes, until you see that the
fish is firming up and starting to flake around the edges.
You’re done!! Chow time.
Enjoy friends
