Red Curry Snapper
Dive into a world of bold flavors with this vibrant Red Curry Snapper recipe, a perfect fusion of fresh fish and Thai-inspired ingredients. Succulent red snapper fillets are simmered in a luscious coconut milk and red curry paste sauce, infused with hints of garlic, ginger, and the savory tang of fish sauce. Bright pops of color and crunch come from red bell pepper and zucchini, while aromatic kaffir lime leaves and basil bring an irresistible depth to the dish. Ready in just 45 minutes, this dish is ideal for weeknight dinners or impressing guests with its restaurant-quality appeal. Serve it over fragrant jasmine rice with a squeeze of lime for a meal that's as comforting as it is exotic. Perfect for seafood lovers and curry enthusiasts alike, this Red Curry Snapper is a one-pan wonder bursting with flavor.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets (skin-on, deboned)
- 3 tablespoons Red curry paste
- 1 can (400ml) Coconut milk
- 2 tablespoons Fish sauce
- 2 teaspoons Brown sugar
- 4 pieces Kaffir lime leaves (optional, torn into pieces)
- 0.5 cup Fresh basil leaves
- 1 piece Red bell pepper (thinly sliced)
- 1 piece Zucchini (sliced into half-moons)
- 2 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 4 servings Steamed jasmine rice (for serving)
- 4 pieces Lime wedges (for serving)
Instructions
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Set aside.
In a large skillet or wok, heat the vegetable oil over medium heat.
Add the minced garlic and grated ginger, and sauté for 1-2 minutes or until fragrant.
Stir in the red curry paste and cook for 1-2 minutes to release the aromas and deepen the flavor.
Pour in the coconut milk and mix well to combine with the curry paste. Bring to a gentle simmer.
Stir in the fish sauce, brown sugar, and kaffir lime leaves (if using). Simmer for 3-4 minutes.
Add the sliced red bell pepper and zucchini to the skillet and cook for 5-6 minutes, or until the vegetables start to soften.
Nestle the red snapper fillets skin-side down in the sauce, making sure they're partially submerged. Cover and let them simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Turn off the heat and sprinkle fresh basil leaves over the curry. Let it rest for 1-2 minutes.
Serve the red curry snapper hot, garnished with chopped cilantro, alongside steamed jasmine rice and lime wedges.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 49.1 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3320 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
