Go Back
mahi mahi coconut curry served with roasted root vegetables and basmati rice

Mahi Mahi Coconut Curry with Roasted Root Vegetables and Fragrant Basmati Rice

Seared mahi mahi in a silky green coconut curry sauce, served with cumin-roasted root vegetables and fragrant basmati rice cooked with whole spices. A composed dinner party plate that comes together in about an hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Thai-Inspired
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Mahi Mahi
  • 4 mahi mahi fillets about 6 oz each, patted dry
  • Salt and pepper
  • 1 tbsp avocado oil or grapeseed oil
For the Green Coconut Curry Sauce
  • 2 shallots minced fine
  • 1 tbsp coconut oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp green curry paste adjust to taste
  • 1 can 13.5 oz full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp coconut sugar or brown sugar
  • 1 handful fresh Thai basil
For the Roasted Root Vegetables
  • 2 cups carrots peeled and diced
  • 2 cups parsnips peeled and diced
  • 2 cups sweet potatoes peeled and diced
  • 1 cup turnips peeled and diced
  • 2 tbsp olive oil
  • 1/2 tsp cumin
  • Salt and pepper
  • 1 squeeze lemon juice
For the Fragrant Basmati Rice
  • 1 1/2 cups basmati rice rinsed until water runs clear
  • 2 1/4 cups water
  • 1 tbsp butter
  • 1 cinnamon stick
  • 3-4 cardamom pods lightly crushed
  • 1 bay leaf
  • 1 pinch salt
!For Garnish
  • Fresh Thai basil leaves
  • Thin sliced red chili optional
  • Lime wedges

Method
 

!Roast the Root Vegetables
  1. Preheat oven to 425 degrees F. Toss diced carrots, parsnips, sweet potatoes, and turnips with olive oil, salt, pepper, and cumin.
  2. Spread in a single layer on a sheet pan. Use two pans if needed to avoid crowding. Roast for 30 to 35 minutes, turning once halfway through, until caramelized and fork-tender.
    3. Crowding the pan steams the vegetables instead of roasting them. When in doubt, use two pans. You want direct oven heat on every cut surface to get caramelized edges, not soft steamed cubes.
  3. Squeeze lemon juice over the vegetables while still hot.
!Cook the Basmati Rice
  1. Toast rinsed basmati rice in butter with the cinnamon stick, cardamom pods, and bay leaf over medium heat for 1 to 2 minutes.
  2. Add water and a pinch of salt. Bring to a boil, then reduce heat to lowest setting, cover, and cook for 15 minutes without lifting the lid.
    3. Do not lift the lid during cooking. The steam trapped inside is what finishes the rice. Every time you lift the lid, you lose 2 to 3 minutes of cooking time.
  3. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and remove the whole spices.
!Make the Green Coconut Curry Sauce
  1. Cook minced shallots in coconut oil over medium heat until soft and translucent. Add garlic and ginger, cook for 1 minute.
  2. Stir in green curry paste and cook for 1 to 2 minutes until fragrant.
    3. Cooking the curry paste in fat before adding liquid is the key step. This blooms the aromatics and gives the sauce depth. Skip it and the sauce tastes flat and one-dimensional.
  3. Pour in coconut milk and stir until smooth. Add fish sauce, lime juice, and coconut sugar. Simmer gently for 10 minutes.
  4. Taste and adjust salt, acid, and heat. Stir in fresh basil just before serving.
!Sear the Mahi Mahi
  1. Pat fillets completely dry with paper towels. Season both sides with salt and pepper.
    2. Completely dry fish is non-negotiable. Any moisture on the surface will steam the fillet and prevent a crust from forming. Use two sheets of paper towel and press firmly on both sides.
  2. Heat oil in a skillet (cast iron preferred) over medium-high heat. Sear fillets presentation side down for 3 to 4 minutes until a golden crust forms.
  3. Flip once and cook for 2 to 3 more minutes. Pull at 137 degrees.

Notes

The curry sauce can be made a day ahead and refrigerated. Root vegetables can be prepped ahead and roasted the day of. Rice takes 20 minutes fresh. Always cook the mahi mahi right before serving for the best sear.
 
To plate: scoop rice slightly off-center, ladle curry around it, place fish on top, arrange vegetables, and garnish with fresh Thai basil, sliced chili, and a lime wedge.