Aggie's Kitchen

Thai-Style Mahi with Coconut-Curry Broth {CEimB}

Thai-Style Mahi with Coconut-Curry Broth

I’ll have to admit, when I first saw this recipe as a pick for our Craving Ellie in my Belly group, I was a little hesitant about making it. As much as I love to cook, I have hangups about cooking certain types of food (for example…roasts and anything with yeast!). Curry is not something I am very familiar with, though I know I’ve had a few curry dishes in the past that I absolutely loved. After a little self talking, I convinced myself that this was another great opportunity to cook out of my comfort zone. I get in my share of cooking ruts and know how important it is to for me keep things interesting in the kitchen.

Thai-Style Mahi with Coconut-Curry Broth

The ingredient list of this recipe is fairly simple, you can most likely find red curry paste in the Asian aisle of your grocery store or easily find curry powder with the spices. I went for the red curry paste. I also used some frozen mahi-mahi that I had on hand.

What a delight!
This dish was so light and tasty, my husband and I really enjoyed it. The flavor combination was perfect, I’m always happy cooking with cilantro and lime!
I will definitely be making it again…
next time will be trying this recipe with some shrimp and a little extra heat!

Thai-Style Mahi with Coconut-Curry Broth

A big thank you to Liz over at The Not So Skinny Kitchen for choosing a recipe that I might have normally skipped over. Visit her blog along with the other members of CEimB to see their versions and variations of this great recipe!

Print Recipe

Thai-Style Mahi with Coconut-Curry Broth


  • 2 teaspoons vegetable oil
  • 4 shallots, finely chopped (about 3/4 cup)
  • 2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
  • 2 cups low-sodium chicken broth
  • 1/2 cup light coconut milk
  • 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
  • 4 (6-ounce) pieces mahi-mahi
  • 1/2 cup coarsely chopped fresh cilantro leaves
  • 2 scallions, green part only, thinly sliced
  • 2 tablespoons fresh lime juice
  • Freshly ground black pepper
  • 2 cups cooked whole wheat orzo or brown rice, for serving
  • Steamed spinach, for serving


  1. In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  2. Season the mahi with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  3. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with orzo or rice.

Recipe adapted from Ellie Krieger, The Food You Crave or Food Network

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Thai-Style Mahi with Coconut-Curry Broth


Thai-Style Mahi with Coconut-Curry Broth
Cooking Light week continues! See Day 4 here!


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32 comments on “Thai-Style Mahi with Coconut-Curry Broth {CEimB}”

  1. Next time I’ll have to try the red curry paste. I used curry powder and think the dish lost something. Shrimp is a great idea.

  2. I don’t think I’ve ever cooked with curry. It looks wonderful and I could feel pretty good about cooking out of my comfort zone after seeing this!

  3. This looks just like what I’ve ordered at a good Thai restaurant only with chicken!

  4. Glad you enjoyed it! I def get in ruts too- checking out what others are cooking on other blogs always helps give me a push to try something new. I have been fairly nervous about cooking with curry- maybe I will try this with shrimp? Hope you have a nice memorial day weekend planned!!

  5. This looks great, so glad it was a hit! We liked it too 🙂

  6. I love thai food. We don’t go out a lot and I always forget to make it at home. Great recipe!

  7. Thanks for the tip, Aggie. I’m on the hunt now for the curry paste.

  8. It looks totally great Aggie! And I hope to post a recipe that you can use up your leftover coconut milk. Email me if you’d like it right away! 🙂

  9. you had me at coconut….

  10. Shrimp is a great idea. I have bought the red curry paste to use tonight. We are not big fans of curry usually, so we’ll see.

  11. This looks fantastic, Aggie! Great idea to use mahi. This recipe is so versatile and easy that I couldn’t believe it could be so tasty!

  12. I might just make this for dinner tonight! It looks wonderful Aggie.

  13. I used curry powder, but I think I will try the red curry paste in the future just to see what the difference is. I definitely like the color of yours better than the almost-highlighter-yellow our fish was! I also like the idea of shrimp – I think that would be fantastic.

  14. Anything curry and coconut will take the cake. Agreed that extra heat is a plus!

  15. I’m glad you liked it! I wish I would have had time to participate, I need to be more daring in the kitchen.

  16. See, I don’t like curry powder, even the Asian. I like paste, Thai curry pastes only. I love that you used that and I LOVE this dish. I am an absolute maniac for Thai curries of any kind (though partial to the green). I’m glad you made this one even with your reservations. Hope you do even more of these in the future. 🙂

  17. Oh! And I was going to say, you were talking about adding heat – gotta do it with minced Thai chiles. Yum.

  18. This looks amazingly good yet light! I love fish and spinach so this will definitely be a recipe I try soon! Good job Aggie!

  19. Looks great! I need to get my hands on some mahi. It’s one of the only fish I actually like.

  20. I totally feel you, and this is a def. a little out of the norm for what we cook. I’m looking forward to it (I think).

    Also, roasts and yeast are you friends! You should check out the no-knead “Pane Rustica” yeast bread on my site. Its probably the easier foray into yeast baking, and happens to be ridiculously delicious. As for roasts, all I can say is, take the plunge, you won’t regret it!

  21. I remember eating Mahi Mahi about 7 years ago in Canada, I really liked it and think it would be great with this dish. I actually used chicken in mine and doubled the ammount of red curry paste!

  22. Aggie, you’ve done it again! This is my type of meal, all the way. You’ve really influenced my home cooking. I’ve been looking at recipes and thinking, “now how would Aggie make this more healthy”! This recipe is a keeper for sure! YUM!

  23. I love this recipe Aggie – coconut and curry and I am there! Looks fabulous. 🙂

  24. This looks so great, Aggie! Curry dishes are also out of my cooking comfort zone, so I am thrilled to see that you tried it and enjoyed it! I will have to go back and make this. Have a great weekend!

  25. I am so glad you used red curry paste- I really think it makes all the difference.
    Mahi-mahi looks yummy, but I also like your idea of shrimp.
    Looks great, Aggie!

  26. This looks amazing! So glad I found your blog

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  32. This recipe sounds yummy but I like to turn up the heat. Melissa, where do you buy minced Thai chiles? how much should I add?