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I only discovered Thai Red Curry a couple years ago while on vacation in Puerto Rico.  Our hotel was directly across the street from a gem of a restuarant that featured both Thai and Indian dishes ~ neither of which we were too familiar with.  Going completely on the recommendations of our waiter we ordered Pla Choo Chee (Thai Red Curry Fish).  It was presented on a sizzling platter with it’s spicy almost sweet aroma wafting in the air.  Just the smell of this dish literally took my breath away but in a tantalizing almost seductive way.  (Note: To this point in my life I was a “hot” spicy food wimp).  After one bite my mouth was on fire.  After two bites I began to sweat.  After three bites I was so incredibly hooked on this dish that I completely forgot about the heat.  These flavors were to die for.  My taste buds have never been the same.

When we got home from vacation my first dinner request of my husband was for him to learn how to make Pla Choo Chee and serve it to me often.  He did.  I’m a lucky girl.

Back to the dish above.  On this day the Mahi Mahi looked fresh and inviting.  I found a recipe originally posted by Food Network for a Thai Red Curry version atop an Asian salad.   Coconut milk and red curry paste combine to make a wonderful glaze for this beautiful piece of fish.  Simply broil on low about 15 minutes until firm and able to flake with a fork.  Serve on a bed of greens with shades purple and red.  Top with Asian dressing.  Thai Red Curry Mahi Mahi.  Just beautiful.

Thai Red Curry Mahi Mahi
 
Cook time
Total time
 
Author:
Cuisine: Seafood
Serves: 2
Ingredients
  • 1 lb. Mahi Mahi fillet
  • ¼ cup coconut milk
  • 1-2 Tbl red curry paste (according to preference)
  • Assorted greens and shredded vegetables
  • Asian dressing (omit for gluten free)
Instructions
  1. Combine ¼ cup coconut milk with 1-2 Tbl red curry paste (according to preference) in a sauce pan and heat through until well combined and slightly thickened.
  2. Coat the top of the fish and broil on low about 15 minutes until firm and able to flake with a fork.
  3. Serve on a bed of greens with shades purple and red. Top with Asian dressing.

 

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