Mahi Mahi Penang Curry

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


  • 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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