Snapper Red Curry
20 mins active prep time, 6 servings
Ingredients (included in delivery)
- 70g Curry Favour Red Curry Paste
- 1kg snapper, cut into 3cm pieces
- 800ml coconut milk
- 1 punnet cherry tomatoes
- 400g green beans, trimmed, cut in half
- Thai Basil
- Lime, to serve
Ingredients (pantry items)
- 2 tbsp light flavoured oil
- 2 tbsp shaved palm sugar
- 2-3 tbsp fish sauce
- Steamed jasmine rice
Note: This recipe is available to order for delivery Tue-Fri.
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Light flavoured oil, shaved palm sugar, fish sauce, steamed jasmine rice.
1.Cook curry paste
Heat oil in a large, heavy based pan. Cook off the red curry paste for 3-4 minutes on medium heat. Stir constantly before paste becomes fragrant.
2. Add fish sauce
Add fish sauce and stir to remove any curry paste stuck to pan.
3. Add coconut milk, palm sugar & vegetables
Add the coconut milk, palm sugar, green beans and cherry tomatoes. Bring to a boil and reduce to a simmer for 2 minutes.
4. Add snapper
Add the snapper and cook for a further 3-4 minutes, or until fish has just cooked through.
Add the Thai basil and stir through. Serve with steamed jasmine rice and a squeeze of lime.