Thai Curry with Fish and Sweet Potatoes
Ingredients
Scale
- 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)
Instructions
- Finely grate enough peel from 2 limes to measure 1 1/2 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.