Thai-Curry Fish with Baby Spinach Recipe | Yummly
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Thai-Curry Fish with Baby Spinach

PAMELASTEEDHILL
11Ingredients
10Minutes
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Thai-Curry Fish with Baby Spinach
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Description

This Thai-style recipe combines red curry paste and coconut milk 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.

Ingredients

US|METRIC
2 SERVINGS
  • 1 Tbsp. peanut oil
  • 1 garlic clove (thinly sliced)
  • 3/4 inch fresh ginger (piece of, peeled and thinly sliced)
  • 2 Tbsp. Thai red curry paste
  • 1 cup coconut milk
  • 1 tsp. white sugar
  • sea salt
  • 2/3 lb. mahi mahi (boneless, skinless, or other firm-fleshed fish, cut into 1-1/2 inch pieces)
  • 3 oz. baby spinach leaves
  • 2 tsp. fish sauce
  • fresh lime juice
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    Directions

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

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