Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, June 14, 2015

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?

Serves 2

  • 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
  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

1 comment:

  1. I love Thai flavors too, this dish with the mahi-mahi and spinach, both of which I love as well, sounds amazing! Thanks for sharing at What'd You Do This Weekend? Can't wait to see what you have to share with us this Monday!