Thai Curried Mahi-Mahi with Black Rice
A creamy coconut curry with a kick is spooned over mahi-mahi and served alongside an earthy and stunning black rice.
Active Time:35 - 40 minutes
Total Time:40 - 45 minutes
- 1 garlic clove
- 1 tbsp grated fresh ginger
- ½ yellow onion
- 10 oz carrots
- 10 oz peewee potatoes
- 3 oz kale
- 1 tbsp coriander
- ½ tsp ginger
- ½ tsp kashmiri chili powder
- ½ tsp turmeric
- ⅓ tsp white pepper
- 1½ tsp cumin
Proteins and More
- 1 cup black rice
- 1 lb mahi-mahi
- 13.5 oz organic coconut milk
- 8 oz vegetable broth
- 1 tsp sea salt
- 2 tbsp olive oil or coconut oil
1: Cook rice:
In a saucepan, bring 2 cups of water to a boil, then add the rice, reduce heat to medium and cover.
Cook until rice is tender, 35 minutes. Add ½ cup of water at a time if rice soaks up water but it is not tender yet. When tender, remove from heat and set aside, covered.
2: Cook fish:
Season the mahi-mahi with ½ tsp of sea salt, divided among the filets.
Heat 1 tbsp olive oil over medium heat. Cook fish on one side for 5 minutes. Flip fish and cook the other side until fish is opaque, about 5-7 more minutes.
Cut the fish into 2-3” chunks, depending on the size of the filet. Set aside.
3: Cook curry sauce:
Peel and mince the garlic. Peel ginger, grate to get 1 tbsp. Peel and chop half the yellow onion into ½” pieces (save the rest for recipe B). Peel the carrots and chop into ¼” coins. Chop the potatoes into ½” pieces. De-stem kale and chop into ½” pieces.
Heat 1 tbsp olive oil over medium-high heat. Cook the onion and garlic until translucent, without browning.
Add carrots, ginger, and potatoes. Sprinkle mixture with remaining ½ tsp sea salt and 1-2 tbsp of the spice mix. Add 1 tsp at a time to make sure it doesn’t become too spicy for your taste. Cook until fragrant, 1 minute.
Add coconut milk and stir. Bring to a boil and then lower the temperature to a simmer.
As the sauce thickens, add 4-6 oz of vegetable broth, making sure it is still thick enough to coat the back of a spoon.
Add the kale and cook until vegetables are tender, 8 minutes.
- Divide fish among plates. Spoon curry over fish. Serve alongside black rice.
When adding the more tender greens like kale, spinach, or chard to a recipe, add them at the end of cooking time. This maintains their beautiful green color and preserves more nutrients.