MAHI MAHI CURRY WITH BUTTERNUT SQUASH ENJOY DAN:

           THAI FISH CURRY WITH BUTTERNUT SQUASH by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds mahi-mahi or other white firm fish, cut into 1/2-inch pieces

2 tablespoons Thai green curry paste

Zest of 1 lime

1 tablespoon olive oil

1-1/2- tablespoons brown sugar

1 tablespoon soy sauce

1 (19 Oz) can MAE PLOY coconut milk

1 tablespoon tamarind concentrate

2 tablespoon lime juice

1 onions, chopped

1 red bell pepper

1 butternut squash, peeled and cubed

1 bunch fresh cilantro, chopped

DIRECTIONS:

1.   Rub the fish with 1 tablespoon curry paste and the lime zest.

2.   Cover and refrigerate for 30 minutes/.

3.   Heat the oil in a skillet over medium-high heat, when hot.

4.   Add onion, bell pepper, and a pinch of salt.

5.   Cook stirring for about 5 minutes.

6.   Add the sugar, soy sauce, and lime juice, cook 1-2 minutes more.

7.   Add the squash, coconut milk, tamarind concentrate, and 2 cups of water.

8.   Bring to a boil, then cover, reduce heat and simmer for 15 minutes.

9.   Add the fish, cover and simmer for about 6-8 minutes.

10.                Stir in cilantro and season with salt.

ENJOY DAN:                           BON-APPETITE!!