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!

Mahi Mahi Penang Curry Gallery

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