Thai Main-Course

Thai Main-Courses -

Whether a rich Bangkok-style curry or a simple dish of grilled meat with dipping sauce, this blog has collected a huge variety of chicken, beef, pork and seafood specialties from all around Thailand. Thailand is famous for its seafood. No wonder! It has two long coastlines along the southern peninsula: on the Gulf of Thailand and on the Indian Ocean. Village fishing boats bring in fish, rock lobsters, crabs, squid, shrimp, giant prawns, and scallops. These fresh gifts from the sea are often simply steamed or grilled.

Coconut, which grows abundantly in the South, appears in many seafood dishes, its milk used to thicken soup and curries.

The main dishes of Thai cuisine represent the wide variety of fresh ingredients available there. Meats are combined with vegetables and fruits, herbs and spices.

Most are stir-fried or otherwise lightly cooked, using a minimum of oil. The result: a low-fat, nutrition rich cuisine, high on freshness and flavor.

Note: Thai seafood recipes may call for prawns. That name is sometimes given to larger shrimp. In Bangkok, they serve the most gigantic prawns available, often in a simple sauce or grilled over charcoal.

Browse through this section and try some at home. You will love them all......!!!!......

Beef/Lamb Dishes

Mild Thai Beef with a Tangerine Sauce

Green Curry Lamb Balls

Green Curry Beef

Asian Barbecued Steak

California-Thai Flank Steak

Massaman Beef Stew

Thai Beef, Potato and Peanut Curry

Pad See Ew (Thai Noodles with Beef and Broccoli)

Chicken/Duck Dishes

Duck Legs in Green Curry

Roast Duck Curry

Thai Red Chicken Curry

Thai Coconut Chicken Curry

Thai Pineapple Chicken Curry

Thai Green Curry Chicken

Panang Curry with Chicken

Chicken Massaman Curry

Spicy Basil Chicken

Easy Spicy Thai Slow Cooker Chicken

Gkai Kamin

Thai Chicken Tenders

Barbecued Thai Style Chicken

Classic Pad Thai

Thai Chicken with Cashew Nuts

Pork Dishes

Thai Stir-Fried Basil Pork (Gaprao Moo Kai Daao)

Pork Loin with Chili Sauce (Kaw Moo Yang)

Pork Stir-Fry with Fresh Mushrooms (Moo Pad King)

Slow Cooker Thai Pork with Rice

Slow Cooker Thai Peanut Pork

Red Pork Curry

Sweet Pork

Spicy Thai BBQ Spareribs

Sweet Fiery Dragon Pork Tenderloin

Thai Red Chili Ribs

Seafood Dishes

Thai Style Shrimp

Shrimp Red Thai Curry

Thai Steamed Mussels

Thai Shrimp Burgers

Shrimp Pad Thai

Thai Tuna Burgers

Thai Salmon Salad

Steamed Lemon Grass Crab Legs

Fried Whole Tilapia with Basil and Chillies

Grilled Mahi Mahi in Thai Coconut Sauce

Spicy Garlic and Pepper Shrimp

Barbecued Thai Style Chicken

Barbecued Thai Style Chicken -

Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and serve with salad or steamed rice.

Ingredients:

 1 bunch fresh cilantro with roots
 3 cloves garlic, peeled
 3 small red hot chile peppers, seeded and chopped
 1 teaspoon ground turmeric
 1 teaspoon curry powder
 1 tablespoon white sugar
 1 pinch salt
 3 tablespoons fish sauce
 1 (3 pound) chicken, cut into pieces
 1/4 cup coconut milk

Directions:

Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

Spicy Garlic and Pepper Shrimp

Spicy Garlic and Pepper Shrimp -

Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted for shrimp. This makes for a wonderful supper.

Ingredients:

 2 1/2 tablespoons vegetable oil
 1/4 cup water
 1 cup shredded cabbage
 1 tablespoon minced garlic
 8 large fresh shrimp, peeled and deveined
 2 teaspoons crushed red pepper flakes
 2 tablespoons sliced onion
 1 tablespoon chopped fresh cilantro
 1 tablespoon soy sauce

Directions:

Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Thai Red Chili Ribs

Thai Red Chili Ribs -

Ingredients:

3 to 4 pounds pork baby back ribs (2 racks)
1/4 cup Thai Roasted Red Chili Paste
2/3 cup Thai Sweet Red Chili Sauce, divided

Directions:

PREHEAT oven to 375°F. Place ribs on foil-lined baking pan. Rub with chili paste.
BAKE 1 hour or until meat starts to pull away from bones. Brush with 1/3 cup of the chili sauce halfway through cooking.
BRUSH with remaining chili sauce before serving.

Pad See Ew (Thai Noodles with Beef and Broccoli)

Pad See Ew (Thai Noodles with Beef and Broccoli) -

A popular Thai soy sauce noodle dish.

Ingredients:

 1 (8 ounce) package wide rice noodles
 1 cup bite size broccoli pieces
 1 tablespoon vegetable oil
 1 teaspoon crushed garlic
 1/2 pound rib-eye steak, sliced thin
 1/2 cup water
 1 tablespoon cornstarch
 3 tablespoons oyster sauce
 3 tablespoons soy sauce
 1 tablespoon fish sauce
 1 tablespoon white sugar
 1 pinch salt and ground black pepper to taste
 1 egg

Directions:

Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and soft but not mushy, about 10 minutes. Drain and set aside.
Bring a small pot of water to a boil; cook the broccoli in the boiling water until cooked and still firm, 5 to 7 minutes. Drain and set aside.
Heat the oil in a skillet over medium heat; cook the garlic in the hot oil until fragrant, 3 to 5 minutes. Stir in the sliced steak; cover the skillet and cook until the meat is just turning from pink to grey, 5 to 7 minutes. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg.
Prepare a small skillet with cooking spray and heat over medium-low heat. Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate. Serve hot.

Gkai Kamin

Gkai Kamin -

This dish is a popular Southern Style Thai dish. Delicious, simple, and really easy to prepare, it is a good recipe for a working woman. Good compliment for papaya salad.

Ingredients:

 1 (2 to 3 pound) whole chicken
 2 stalks lemon grass
 12 cloves garlic
 2 tablespoons salt
 5 tablespoons peeled and chopped fresh turmeric
 1 teaspoon whole white peppercorns

Directions:

Cut roots and leafy tops off lemon grass stalks. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.
Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in refrigerator for 4 hours or overnight.
Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

Thai Chicken with Cashew Nuts

Thai Chicken with Cashew Nuts -

A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice.

Ingredients:

 2 tablespoons sesame oil
 4 ounces raw cashew nuts
 2 fresh hot chile peppers, seeded and chopped
 1 1/8 pounds boneless skinless chicken breasts, cut into cubes
 salt and pepper to taste
 5 tablespoons light soy sauce
 5 tablespoons fish sauce
 1 tablespoon white sugar
 1 bunch green onions, chopped

Directions:

Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
Stir in cashews and green onions, and stir fry for 2 minutes.

Classic Pad Thai

Classic Pad Thai -

This recipe is a perfect example of Thai cooking for beginners. Once mastered, you'll forget stopping for take-out and make this easy stir-fry a weeknight staple.

Ingredients:

 8 ounces medium width rice vermicelli noodles
 3 tablespoons vegetable oil
 1/4 pound ground chicken
 1 teaspoon hot pepper sauce
 1 red pepper, thinly sliced
 1/2 pound peeled, deveined raw shrimp
 3 cloves garlic, minced
 2 teaspoons freshly grated gingerroot
 1/2 cup vegetable or chicken broth
 1/2 cup Heinz Tomato Ketchup
 1/4 cup lime juice
 3 tablespoons granulated sugar
 3 tablespoons fish sauce
 1 1/2 cups bean sprouts
 3 green onions, thinly sliced
 1/4 cup fresh coriander or parsley leaves
 chopped peanuts

Directions:

Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

Note:
Twists:
Twist 1: For a pork variation, try ground pork instead of ground chicken.
Twist 2: For a meatless version, substitute chopped, firm tofu for the chicken and a chopped 3-egg omelet for the shrimp.
Twist 3: Simplify this recipe by omitting hot pepper sauce and replacing ketchup with Heinz Hot & Spicy Ketchup.

Easy Spicy Thai Slow Cooker Chicken

Easy Spicy Thai Slow Cooker Chicken -

This is an inexpensive, time-saving recipe for anyone who loves spicy Thai but can't always afford to get carry-out.

Ingredients:

 1 (16 ounce) bottle Asian-style toasted sesame salad dressing (such as Kraft® Asian Toasted Sesame Dressing & Marinade)
 1 tablespoon Thai chili paste, or more to taste
 1 tablespoon ginger garlic paste
 2 tablespoons peanut butter
 6 pieces skinless, boneless chicken (such as breast halves and thighs)

Directions:

Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.

Note:
Feel free to alter the amount of chili paste you use. I happen to like to a little hotter than most. You can find garlic-ginger paste and Thai chili paste at most Asian food stores.

Thai Chicken Tenders

Thai Chicken Tenders -

This Thai-inspired dish can be made in less than 15 minutes. Strips of skinless chicken breast are cooked in sesame oil, and then coated with a sweet and spicy peanut sauce. Garnish with scallions, and serve with rice or noodles.

Ingredients:

 2 tablespoons sesame oil
 1 pound boneless, skinless chicken sliced into strips
 2 teaspoons minced ginger
 1/2 cup hoisin sauce
 1/2 cup Peter Pan® Creamy Peanut Butter
 1 teaspoon McCormick® cayenne pepper
 1/2 cup scallions, chopped

Directions:

Heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. Reduce heat to low and add ginger, Hoisin sauce, Peter Pan peanut butter and McCormick cayenne pepper. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Remove from heat and sprinkle with scallions. Serve immediately.

Spicy Basil Chicken

Spicy Basil Chicken -

An authentic taste of Thailand. Served best over white rice.

Ingredients:

 2 tablespoons chili oil
 2 cloves garlic
 3 hot chile peppers
 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
 1 1/2 teaspoons white sugar
 1 teaspoon garlic salt
 1 teaspoon black pepper
 5 tablespoons oyster sauce
 1 cup fresh mushrooms
 1 cup chopped onions
 1 bunch fresh basil leaves

Directions:

Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

Duck Legs in Green Curry

Duck Legs in Green Curry -

Spicy Thai curry sauce complements the rich flavor of duck legs.

Ingredients:

 1 tablespoon vegetable oil
 4 duck legs
 1 small onion, minced
 3 cloves garlic, minced
 2 serrano peppers, seeded and minced
 1 (1 inch) piece fresh ginger root, minced
 3 (10 ounce) cans coconut milk
 3 tablespoons yellow curry paste
 2 kaffir lime leaves
 2 green onions, minced
 2 tablespoons Asian fish sauce
 1 (12 ounce) package thin rice noodles
 1/2 bunch cilantro leaves, coarsely chopped

Directions:

Place duck legs fat-side down in a large skillet over medium-high heat, searing them on both sides until golden, about 3 minutes per side. Remove legs from pan, and reserve about 3 tablespoons of fat.
Place onions in skillet with reserved duck fat, and cook over medium heat until they are soft and translucent, about 5 minutes. Stir in garlic, serrano peppers, and ginger; cook for about 3 minutes.
Skim the coconut cream from 1 can of coconut milk, and stir the cream into the onion mixture. Stir in the curry paste, and cook until fragrant, about 1 or 2 minutes.
Stir into the skillet the additional 2 cans of coconut milk, kaffir lime leaves, green onions, and fish sauce. Return duck legs to the pan. Simmer on low heat until just done, about 15 minutes. (If the curry sauce needs further reducing, remove the duck legs to an oven set at low heat, and cook down the sauce over medium heat.)
Meanwhile, bring a large pot of lightly salted water to boil, and cook the noodles according to package directions. When done, drain, and run cold water over noodles. Set aside.
Toss the noodles in the curry, and serve with chopped cilantro.

Chicken Massaman Curry

Chicken Massaman Curry -

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

Ingredients:

 2 tablespoons vegetable oil
 3 tablespoons curry paste
 1 (3/4 inch thick) slice ginger, minced
 1 1/4 pounds skinless, boneless chicken breast meat - cubed
 3 tablespoons brown sugar
 3 tablespoons fish sauce
 3 tablespoons tamarind paste
 1/3 cup peanut butter
 3 cups peeled, cubed potatoes
 1 (13.5 ounce) can coconut milk
 3 tablespoons fresh lime juice

Directions:

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Panang Curry with Chicken

Panang Curry with Chicken -

Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste.

Ingredients:

 5 tablespoons Panang curry paste
 cooking oil
 4 cups coconut milk
 2/3 pound skinless, boneless chicken breast, cubed
 2 tablespoons palm sugar
 2 tablespoons fish sauce, or to taste
 6 kaffir lime leaves, torn
 2 fresh red chile peppers, sliced
 1/4 cup fresh Thai basil leaves

Directions:

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Thai Green Curry Chicken

Thai Green Curry Chicken -

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Ingredients:

 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
 1 tablespoon dark soy sauce
 1 tablespoon all-purpose flour
 2 tablespoons cooking oil
 2 tablespoons green curry paste
 2 green onions with tops, chopped
 3 cloves garlic, peeled and chopped
 1 teaspoon fresh ginger, peeled and finely chopped
 2 cups coconut milk
 1 tablespoon fish sauce
 1 tablespoon dark soy sauce
 2 tablespoons white sugar
 1/2 cup cilantro leaves, for garnish

Directions:

Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry -

This is a quick, easy, and authentic Thai curry dish that's sweet and very spicy. Feel free to adjust to taste.

Ingredients:

 2 cups uncooked jasmine rice
 1 quart water
 1/4 cup red curry paste
 2 (13.5 ounce) cans coconut milk
 2 skinless, boneless chicken breast halves - cut into thin strips
 3 tablespoons fish sauce
 1/4 cup white sugar
 1 1/2 cups sliced bamboo shoots, drained
 1/2 red bell pepper, julienned
 1/2 green bell pepper, julienned
 1/2 small onion, chopped
 1 cup pineapple chunks, drained

Directions:

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Thai Coconut Chicken Curry

Thai Coconut Chicken Curry -

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Ingredients:

 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
 1 teaspoon salt and pepper, or to taste
 1 1/2 tablespoons vegetable oil
 2 tablespoons curry powder
 1/2 onion, thinly sliced
 2 cloves garlic, crushed
 1 (14 ounce) can coconut milk
 1 (14.5 ounce) can stewed, diced tomatoes
 1 (8 ounce) can tomato sauce
 3 tablespoons sugar

Directions:

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Shrimp Red Thai Curry

Shrimp Red Thai Curry -

This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.

Ingredients:

 2 (14 ounce) cans coconut milk
 2 tablespoons red Thai curry paste
 1 tablespoon fish sauce
 1 fresh red chili pepper, seeded and minced
 24 large shrimp, peeled and deveined

Directions:

In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Note:
This curry is even better prepared ahead and reheated when required.

Thai Red Chicken Curry

Thai Red Chicken Curry -

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Ingredients:

 2 teaspoons olive oil
 1 pound skinless, boneless chicken breast halves - cut into thin strips
 1 tablespoon Thai red curry paste
 1 cup sliced halved zucchini
 1 red bell pepper, seeded and sliced into strips
 1/2 cup sliced carrots
 1 onion, quartered then halved
 1 tablespoon cornstarch
 1 (14 ounce) can light coconut milk
 2 tablespoons chopped fresh cilantro

Directions:

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Grilled Mahi Mahi in Thai Coconut Sauce

Grilled Mahi Mahi in Thai Coconut Sauce -

This mahi mahi dish pairs well with steamed squash.

Ingredients:

 1 1/2 cups coconut milk
 2 tablespoons chopped fresh cilantro
 2 tablespoons chopped green onion
 2 tablespoons lime juice
 4 teaspoons minced fresh ginger root
 2 cloves garlic, minced
 1 teaspoon fish sauce
 2 (6 ounce) mahi mahi fillets
 2 tablespoons chopped fresh cilantro
 2 tablespoons chopped green onion

Directions:

Heat a grill pan over medium heat.
Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantro and 2 tablespoons green onion to serve.