Red Curry Snapper

Nutriscore Rating: 75/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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

10 steps

1. Rinse the red snapper fillets under cold water and pat them dry with paper towels. Set aside.

2. In a large skillet or wok, heat the vegetable oil over medium heat.

3. Add the minced garlic and grated ginger, and sauté for 1-2 minutes or until fragrant.

4. Stir in the red curry paste and cook for 1-2 minutes to release the aromas and deepen the flavor.

5. Pour in the coconut milk and mix well to combine with the curry paste. Bring to a gentle simmer.

6. Stir in the fish sauce, brown sugar, and kaffir lime leaves (if using). Simmer for 3-4 minutes.

7. Add the sliced red bell pepper and zucchini to the skillet and cook for 5-6 minutes, or until the vegetables start to soften.

8. 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.

9. Turn off the heat and sprinkle fresh basil leaves over the curry. Let it rest for 1-2 minutes.

10. Serve the red curry snapper hot, garnished with chopped cilantro, alongside steamed jasmine rice and lime wedges.

Nutrition Facts

1 serving (614.5g)

Calories		528
% Daily Value*
Total Fat		10.4 g	13%
	Saturated Fat	1.8 g	9%
	Polyunsaturated Fat	4.3 g
Cholesterol		68 mg	23%
Sodium		1039 mg	45%
Total Carbohydrate		67.0 g	24%
	Dietary Fiber	3.7 g	13%
	Total Sugars	13.5 g
Protein		41.8 g	84%
Vitamin D		17.0 mcg	85%
Calcium		109 mg	8%
Iron		3.7 mg	20%
Potassium		1141 mg	24%

*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.

Source of Calories

Fat: 378 cal (17.8%%)

Protein: 665 cal (31.4%%)

Carbs: 1074 cal (50.7%%)