Thai-Curry Fish with Baby Spinach

I just love Thai flavors. Here, red curry paste and coconut milk combine for a deliciously rich and creamy broth that gently cooks the fish and wilts the baby spinach. A little fresh ginger and lime juice along with tender cilantro stems round out this simple, so flavorful curry dish that’s ready for the table in about 10 minutes. How’s that for fast food?

You may also like Chicken and Broccoli Stir-Fry with Thai Coconut Sauce or Red Curry-Coconut Chicken.

Serves 2

Ingredients

• 1 tbsp peanut oil
• 1 garlic clove, thinly sliced
• 3/4-inch piece of fresh ginger, peeled and thinly sliced
• 2 tbsp Thai red curry paste
• 1 cup coconut milk
• 1 tsp white sugar
• sea salt
• freshly ground black pepper
• 2/3 lbs boneless, skinless mahi-mahi (or other firm-fleshed fish), cut into 1-1/2 inch pieces
• 3 oz baby spinach leaves
• 2 tsp fish sauce
• fresh lime juice and cilantro leaves with tender stems, for serving

Sauce Ingredients

Mahi-Mahi Pieces

Preparation

1. Heat a wok (or large, deep skillet) over medium heat and add the peanut oil. Add the garlic and ginger and stir-fry 1 minute.
2. Add the curry paste, stirring constantly for 30 seconds. Add the coconut milk and sugar and season with salt and pepper. Bring to a light simmer.
3. Add the fish and cover the pan. Simmer 5 minutes. Stir in the spinach leaves and fish sauce and continue simmering until the spinach is wilted and the fish is cooked through, about 2 minutes.

Garlic and Ginger

Red Curry Paste Added

Coconut Milk and Sugar Added

Fish Added 

Spinach Added

Cooked Spinach

Divide the curry between 2 shallow bowls and drizzle with lime juice. Garnish with cilantro and serve.

Thai-Curry Fish with Baby Spinach