Mahi Mahi Panang Curry
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 Tbsp coconut oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1½ cups crinkle-cut or sliced carrots
  • 2 cloves garlic, minced
  • 4 oz red curry paste
  • 1 Tbsp creamy peanut butter
  • 1 (13.5 oz) can coconut milk
  • 3 Tbsp fish sauce
  • 1½ lbs skinless mahi mahi filets
  • zest of 1 lime
  • 12 basil leaves, chiffonade
  1. Heat coconut oil in a large, nonstick skillet over medium-high heat. Once melted and hot, add the onions. Sauté for 1 minute, then add the carrots; cook for 2-3 minutes before adding the peppers and garlic. Sauté another 2-3 minutes.
  2. Move the veggies to the sides of the skillet and add the red curry paste and peanut butter; sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the coconut milk and fish sauce. Bring to a gentle simmer, reducing heat to medium-low.
  3. Add the mahi mahi, gently nestling the fish into the curry. Simmer for 10-12 minutes, until the fish is cooked through and the sauce thickens, stirring occasionally. Remove from heat and stir in the lime zest and basil leaves. Serve over rice, if desired.
Recipe slightly adapted from A Spicy Perspective
Nutrition Information
Serving size: 4 oz fish and scant 1 cup veggies Calories: 315 Fat: 16.5 Carbohydrates: 14.8 Sugar: 5.0 Sodium: 1,189 Fiber: 2.8 Protein: 25.8 Cholesterol: 80
Recipe by Prevention RD at