Meal Kit
Culinary Collection
Coconut Curry Mahi-Mahi
with bell peppers and rice
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Mahi Mahi)
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
In Your Box (serves 2)
- 12 oz. Mahi-Mahi Fillets
- 1 Yellow Bell Pepper
- 5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 1 Roma Tomato
- 1 Tbsp. Yellow Curry Paste
- 2 Green Onions
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories710
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Carbohydrates77g
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Net Carbs74g
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Fat28g
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Protein39g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using trout, pat dry. Add trout, skin-side up first, and cook until fish reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Fluff rice with a fork. Cover and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Core tomato and cut into 1/2" dice.Stem and mince cilantro.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat mahi-mahi dry and halve any larger pieces to match smaller pieces. Season both sides with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt and pepper. -
3 Cook the Curry
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.Add white portions of green onions and tomatoes. Stir occasionally until tomatoes are slightly softened, 1-2 minutes.Add coconut milk, curry paste, 1/4 cup water, and 1/4 tsp. salt. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, stir occasionally until curry is slightly thickened, 3-5 minutes.While curry cooks, continue recipe. -
4 Cook the Mahi-Mahi
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.Remove from burner. -
5 Coat Mahi-Mahi and Finish Dish
Add mahi-mahi to hot pan with curry. Gently flip until coated, 1-2 minutes.
Remove from burner. Plate dish as pictured on front of card, topping rice with curry and mahi-mahi. Garnish with cilantro and green portions of green onions. Bon appétit!
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