• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Thai Curry with Fish and Sweet Potatoes

By Jennifer 2 Comments

Thai Curry with Fish and Sweet Potatoes

Jump to Recipe Print Recipe
This is a special curry dish that I have fallen in love with.  It’s a Thai red curry with Mahi Mahi and sweet potatoes that is simmered in a spicy, savory coconut curry sauce.  This is a perfect dish to throw together in a hurry ~ it cooks up in 20 to 30 minutes! Feel free to substitute shrimp or scallops for the fish or chicken and chicken broth for the fish and clam juice.
This curry was wonderful as a leftover the next day!
It's perfect served over Basmati or Jasmine rice…or try it with my Coconut Ginger Jasmine Rice!
SaveSaved! SaveSaved!

Thai Curry with Fish and Sweet Potatoes

No ratings yet
Print Pin Rate
Author: Jennifer Locklin

Ingredients

  • 3 limes
  • 2 cups bottled clam juice
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 teaspoon Madras curry powder
  • 1 teaspoon tumeric
  • 2 tablespoons canola oil
  • 1 cup chopped yellow or white onion
  • 1 teaspoon flour
  • 4 cloves garlic minced
  • 2 tablespoons minced fresh ginger
  • 1 to 2 tablespoons Thai red curry paste
  • 2 15- ounce cans unsweetened coconut milk
  • 2 Sweet potatoes cut into 1-inch cubes
  • 2 pounds skinless Mahi Mahi fillets cut into bite size pieces
  • ½ cup chopped cilantro
  • 1 cup cilantro leaves for garnish
  • 4 cups cooked Jasmine Rice for serving
Get Recipe Ingredients

Instructions

  • Finely grate enough peel from 2 limes to measure 1 ½ teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges. In a small bowl, combine lime zest, lime juice, clam juice, fish sauce, sugar, curry powder and tumeric; set aside.
  • In a heavy large saucepan, heat canola oil over medium high heat. Saute the onions until translucent. Stir in minced garlic, ginger and Thai red curry paste and sauté until fragrant. Sprinkle with flour and stir in.
  • Whisk in coconut milk until well combined. Stir in clam juice mixture. Bring to a boil and then add the cubed sweet potatoes. Reduce heat and cook on a fast simmer until the sweet potatoes are tender, about 20 minutes.
  • While the pan is simmering and after the potatoes are fork-tender, carefully submerge the fish pieces into the coconut broth. Cook for about 15 minutes longer or until fish flakes easily with a fork. (Gently stir/move fish pieces around halfway through.)
  • Remove pan from heat and pour into a large serving dish. Sprinkle with ½ cup chopped cilantro and serve hot with cooked Jasmine rice, lime wedges and additional cilantro leaves, if desired.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Filed Under: Fish & Shellfish, Main Dish, Soups, Stews & Chili, Stews

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Doc N says

    November 16, 2024 at 5:32 pm

    Wheres the recipe?

    Reply
    • Jennifer says

      November 20, 2024 at 9:39 am

      I’m sorry – there was a glitch in my system. I’ve updated the post and you should see the recipe now.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Bowl of creamy macaroni salad with elbow pasta, red peppers, celery, and chopped eggs, garnished with green onions and served on a rustic picnic table—perfect for summer potlucks and backyard BBQs.
    Old-Fashioned Macaroni Salad
  • A stack of Chewy Old-Fashioned Oatmeal Raisin Cookies
    Chewy Old-Fashioned Oatmeal Raisin Cookies Recipe
  • Grilled Caribbean jerk chicken on a charcoal grill with smoky char marks
    Caribbean Jerk Chicken
  • Old-Fashioned Vanilla Butter Meltaway Cookies
    Vanilla Butter Meltaway Cookies

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required