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
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
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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