Ingredients:

  • 4 Mahi Mahi fillets (approx. 170g / 6oz each), skin removed
  • 1 tbsp neutral oil (Grapeseed or Avocado oil)
  • 0.5 tsp Kosher salt
  • 3 tbsp Thai Green Curry Paste
  • 1 can (400ml) full-fat coconut milk
  • 1 cup low-sodium chicken or vegetable stock
  • 1 tbsp fish sauce
  • 1 tsp palm sugar or brown sugar
  • 1 tbsp fresh lime juice
  • 1 cup (150g) bamboo shoots, drained
  • 1 cup (100g) snap peas, trimmed
  • 1 red bell pepper, thinly sliced
  • 15g fresh Thai Basil leaves

Instructions:

  1. Pat the Mahi Mahi fillets completely dry with paper towels and season evenly with kosher salt.
  2. Heat neutral oil in a large non-stick skillet over medium-high heat until shimmering. Sear the fillets for 3 minutes per side until a golden crust forms, then remove from the pan and set aside (fish will be undercooked in the center).
  3. Reduce heat to medium. Add the green curry paste to the residual oil (or a spoonful of coconut cream from the top of the can) and fry for 2 minutes until fragrant and oils begin to separate.
  4. Gradually whisk in the coconut milk and chicken stock. Add the fish sauce and sugar. Bring to a gentle simmer.
  5. Add the bamboo shoots and red bell pepper. Simmer for 3-4 minutes. Add the snap peas and simmer for another 2 minutes.
  6. Nestle the seared Mahi Mahi fillets back into the simmering sauce. Poach gently for 2-3 minutes until the fish is opaque and flakes easily with a fork.
  7. Remove from heat. Stir in the fresh lime juice and Thai basil leaves. Serve immediately over jasmine rice.