Mahimahi Coconut Curry Stew with Carrots and Fennel
Padma Lakshmi always makes extra portions of this excellent coconut-curried mahimahi so she can reheat it the next day and eat it over noodles, like an Asian laksa. More Fish Recipes
June 2007
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Credit:
© John Kernick
Recipe Summary
Ingredients
Directions
Make Ahead
The coconut-curry broth can be kept at room temperature for up to 4 hours.
Notes
Fresh curry leaves are small, shiny, bright green and fragrant. Kaffir lime is a citrus fruit with dark green leaves that are very floral and citrusy-smelling.
Suggested Pairing
Aromatic, spicy curries like this one tend to overwhelm most white wines, but good Gewürztraminer from Alsace is just as fragrant, and its luscious texture is delicious with the lush coconut milk here.