Thai fish curry
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 486, total fat 4 G., saturated fats G., proteins 39 G., carbohydrates 65 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 486, total fat 4 G., saturated fats G., proteins 39 G., carbohydrates 65 G., fiber G., cholesterol mg, sodium mg, sugar G.
Thai fish curry - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of boneless mahi-mahi fillet
- 550 g peeled and diced butternut squash
- 3 tbsp. boiled rice
- 2 tablespoons Thai green curry paste
- Zest of one lime
- 1 tbsp. vegetable oil
- 1 large onion, thinly sliced
- 2 thinly sliced red bell peppers
- 1 thinly sliced jalapeño pepper
- 1 tbsp. coconut milk
- 1 cup fresh chopped cilantro
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Cooking the dish according to the recipe:
- Rub the fish in a bowl with 1 tablespoon of curry paste and lime zest. Cover and refrigerate while the vegetables cook.
Heat vegetable oil in a large saucepan over medium heat. Add the onion, bell pepper, half a jalapeño, and a pinch of salt. Cook, stirring, until the vegetables are softened, about 2 minutes. Add 1 tablespoon of green chili curry paste and cook until the vegetables are golden brown, about 1 minute. - Add the pumpkin, coconut milk, and 2 cups of water to the saucepan and stir. Bring to a boil, then cover, reduce heat to low, and simmer until the pumpkin is tender, 12-15 minutes.
Add the mahi-mahi, cover, and simmer until tender, about 8 minutes. Season with cilantro and salt. Serve the fish in the curry sauce over rice, garnishing with the remaining jalapeño.
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