Mahi Penang Curry

Mahi Penang Curry

Serves: 4


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


  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!



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