Thai Red Curry With Snapper

Unable to load

20 Ingredients

Number of servings

For the curry paste

4 red chillies, deseeded and chopped
1 red capsicum, grilled, skin removed
1tablespoons ground coriander
2 stalks lemongrass, roughly chopped
2tablespoons galangal, grated
1tablespoons Thai fish sauce
1teaspoons shrimp paste
1teaspoons palm sugar

2tablespoons sunflower oil
2teaspoons shrimp paste
1 large onion, finely chopped
2 cloves garlic, crushed
1tablespoons palm sugar
4 tomatoes, deseeded and diced
400grams coconut milk
1 1/4 cup Thai fish
1/2tablespoons fish sauce (to taste)
1 small lime
700grams snapper fillets, each, scaled, pinboned, and halved
3tablespoons coriander leaves, roughly chopped

Description

Home-made curry paste adds a delicious fragrance and warmth to the curry.

Method

Step 1 of 3

Place all the ingredients for the curry paste in a food processor and whizz to a paste.

Step 2 of 3

Heat the oil in a wok, add the shrimp paste, and stir over a low heat for 1-2 minutes. Add the onion and cook for a further 2 minutes, then the garlic, palm sugar, tomatoes, and curry paste. Stir for 2 minutes, then add the coconut milk and stock. Bring to a boil and simmer for 4-5 minutes; season with fish sauce and lime juice.

Step 3 of 3

Add the snapper, return to a boil, then reduce the heat and simmer for 5-6 minutes or until the fish is just cooked; it will be white and beginning to flake. Sprinkle over the coriander and serve with steamed rice.