THAI COCONUT SAUCE RECIPES RECIPES

GRILLED MAHI MAHI IN THAI COCONUT SAUCE RECIPE | ALLRECIPES

Grilled Mahi Mahi in Thai Coconut Sauce Recipe | Allrecipes image

This mahi mahi dish pairs well with steamed squash.

Provided by Chris Denzer

Categories World Cuisine Asian Thai

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 fillets

Number Of Ingredients 10

Ingredients

1?½ cups coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
2 tablespoons lime juice
4 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon fish sauce
2 (6 ounce) mahi mahi fillets
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion

Steps:

Heat a grill pan over medium heat.
Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

Nutrition Facts : Calories 495.6 calories, CarbohydrateContent 8.9 g, CholesterolContent 124.6 mg, FatContent 37.5 g, FiberContent 2.6 g, ProteinContent 35.6 g, SaturatedFatContent 32.4 g, SodiumContent 360 mg, SugarContent 0.8 g

CURRY-COCONUT SAUCE RECIPE | REAL SIMPLE

Curry-Coconut Sauce Recipe | Real Simple image

Provided by Nina Simond

Total Time 10 minutes

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
zest of 1 lemon
1?½ tablespoons minced garlic
1?½ tablespoons curry powder
1?¼ cups light coconut milk
2 tablespoons soy sauce
2 teaspoons sugar, or to taste
½ teaspoon salt, or to taste
½ cup chopped fresh basil leaves

Steps:

In a small bowl, combine the coconut milk, soy sauce, sugar, and ½ teaspoon kosher salt.
Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.

Nutrition Facts : Calories 137.5 calories, CarbohydrateContent 8 g, FatContent 12.2 g, FiberContent 1.3 g, ProteinContent 1.6 mg, SaturatedFatContent 6 g, SodiumContent 795.6 mg

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