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Red Curry Mahi

Often times I find myself cooking fish. It's really a fun protein in our home. I recently talked to some friends of mine who don't cook it because it "stinks up their home". I know.... It's cute when a chef hears people say things like that. My home smells like a kitchen, like a working kitchen. Oh if the walls could talk.

This is a fun curry dish I make that helps along a fish dish. It's fragrant and its easy. So I make it often when we are feeling a bit exotic at home and want to have something outside our usual. 

Feeling Red Curry? Try this cool dish! 


1 8 oz Mahi Filet (we used two here for presentation)

1 tbs (equal parts) Cumin, Salt, Pepper, Gram Masala

1 c of Julienne vegetables (Red Pepper, Squash, Cucumber, Celery)

2 tbs Red Curry Paste (recipe follows)

1 16 oz can Coconut Mil

Red Curry Mahi. So Bright and Pretty! 



Cooking TIP: Sometimes these dishes have a lot of steps, so what I like to do is make the double the paste. I keep sandwich bags full in the freezer until I need to use them again. This is just a time saver step. The worst thing for me is to want to make something and I don't have it readily available. So I make extra for my "just in case moments". It will keep for 6 months in the freezer.

1 tbs Coriander Seeds

1/2 tbs Cumin Seeds

1/2 tsp Peppercorns

1/2 tsp salt

3 dried red Thai Chiles

1/4 c Grated Garlic

1 tb Cilantro Stems

3-4 tsp Lemongrass paste (or make own grating only the white inside the pod)

1/2 c Minced Onion

1 tbs Ground Shrimp

2 Thai Basil Leaves


1. Toast Coriander, Cumin, and Peppercorns on dry med heat saute pan. Let cool.

2. Add Lemongrass, onion, garlic, chilies, salt and Thai Basil leaves to Mortar and Pestle. and Ground up to a paste. Add the cooled seeds and continue.

3. Add Shrimp paste, then fish sauce and continue to paste.



1. Pre- heat oven to 400 degrees

2. Turn on heat to med heat on saute pan

3. Rub fish with spices and set aside

4. Add oil to saute pan to coat and sear fish 2 mins on each side to develop a crust. Remove onto cake pan and put in oven for 7 mins.

5. Using tsame pan, satuee the vegetables for 3 minutes, then add curry paste and a little bit of coconut milk to dissolve. Working quickly, continue to add a little bit of milk and whisk through until its incorporated.

6. Remove fish from oven and plate. Curry first, then Vegetables and top with Fish. 


Now that it's getting colder in San Diego, curried dishes are always something of comfort in our home. I am looking forward to making this now that temperatures aren't over 90 degrees. 

Until Next Time,




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