
Mahi Mahi Penang Curry
- Prep Time: 10 Mins
- Serves: 4
- Cooking Time: 30 Mins

Mahi Mahi Penang Curry
Simply follow the steps below:
1. Lightly oil a wok or large frying pan and place on medium heat. Sauté the onions until they start to go clear. Add the curry paste and stir-fry for 4-5 minutes or until fragrant.
2. Add the mushrooms and beans and stir to coat in the curry paste for 3 minutes. Add the coconut milk, cover and bring to the boil.
3. Reduce the heat, add the fish and simmer for 5-8 minutes until the fish is cooked. Stir in the brown sugar and fish sauce and cook for another 2 minutes. Add the kaffir lime, basil and mint and stir gently to combine.
4. Serve this dish with steamed brown or white rice. ENJOY!
Ingredients list
Ingredients
- 1kg firm white fish fillets, cut into bite size pieces. I used mahi mahi, snapper, hapuka and kingfish will work well too.
- 1 white onion, sliced
- 1 cup button mushrooms, halved
- 1 cup green beans, trimmed and halved
- 1 can coconut milk light or regular if you prefer
- 2-3 Tbsp Penang or Red Curry paste
- 1 Tbsp brown sugar
- 2 Tbsp fish sauce
- 4 kaffir lime leaves, shredded. (Kaffir really makes this dish special but if you can’t get your hands on any you can substitute it for the juice and zest of ½ a lime.
- ½ cup fresh basil leaves
- ¼ cup fresh mint leaves
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