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Mahi-Mahi over Spicy Coconut Curry

Premium Mushrooms & Kaffir Lime Red Rice

Cooking time

40 minutes




700 /serving

We’ve got the perfect dish to spice up your night! Pan-seared mahi-mahi is the crowning glory of this elegant dish: the sweet, delicate fish flakes beautifully as the fillets sit atop—and soak in—all the flavours of a spicy curry teeming with premium mushrooms, crisp-tender broccolini and sweet pepper. This piquant Thai-inspired coconut curry features a beguiling medley of warming spices, including kaffir lime leaves for a tangy kick. The fragrant leaves also infuse the gorgeous red rice with their signature zest.

We will send you:

  • 2 Mahi-mahi fillets
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 1 Sweet pepper
  • 90g Premium mushrooms
  • 2 Kaffir lime leaves
  • 400ml Coconut milk
  • 36g Red curry paste
  • 92g Organic red rice
  • 1 Bunch of broccolini
  • 2 Garlic cloves
  • 8.5g Thai Trip spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Mahi-mahi

You will need:

Medium pot
Large high-sided pan
Large pan (non-stick if possible)
Salt & pepper
Total Fat
39 g
Saturated Fat
27 g
1490 mg
Total Carbs
69 g
12 g
40 g
13 g
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Cook the rice
In a medium pot, combine the rice, ½ the kaffir lime leaves (using your hands, gently bruise the leaves before adding), 2 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 35 to 40 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Drain any excess water if necessary, and remove the kaffir lime leaves. Add ½ the spice blend and fluff the cooked rice with a fork. Set aside in a warm spot.
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Mise en place
Quarter the lime. Cut off and discard the stem ends of the broccolini. Cut off and discard the mushroom stems; thinly slice the caps. Core and cut the sweet pepper into 1-inch pieces. Mince the garlic. Pick the cilantro leaves off the stems; finely chop the stems, keeping the leaves and stems separate.
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Make the curry
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and cilantro stems. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with ½ the remaining spice blend. Add the mushrooms and as much of the curry paste as you’d like (add ½ for medium spicy). Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the coconut milk, remaining kaffir lime leaves and 1 cup water (double for 4 portions); season with S&P to taste. Bring to a simmer and cook, 3 to 5 minutes (6 to 8 minutes for 4 portions), until beginning to thicken.
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Cook the mahi-mahi
While the curry simmers, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the mahi-mahi fillets dry with paper towel; season with the remaining spice blend and S&P. Add the fillets* to the pan and cook, 2 to 4 minutes per side, until cooked through. Carefully transfer to a plate and set aside in a warm spot.
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Cook the vegetables
To the pan of curry, add the broccolini and sweet pepper. Continue to simmer, 3 to 4 minutes, stirring occasionally, until the broccolini is crisp-tender. Add the juice from up to ½ the lime wedges (to taste). Cook, stirring frequently, 1 to 2 minutes.
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Plate your dish
Divide the finished rice between your bowls. Top with the finished curry and mahi-mahi. Garnish with as many cilantro leaves and remaining lime wedges as you’d like. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.