Thai Snapper with Red Curry Paste

Thai Snapper with Red Curry Paste

INGREDIENTS:
1/4 cup oil
4 snapper cutlets
l/2 cup coconut milk
1 tablespoon chopped coriander
RED CURRY PASTE:
2 small fresh red chillies
1 tablespoon chopped coriander root
2 cloves garlic, crushed
1 teaspoon shrimp paste
2 teaspoons chopped lemon grass
1 teaspoon ground cumin
2 teaspoons paprika
1 red Spanish onion, chopped
1/4 cup lime juice

RECIPE:
Heat oil in pan, add fish in a single layer, cook until tender, remove from pan. Pour excess oil from pan, add red curry paste to pan, cook, stirring, about 3 minutes or until fragrant. Stir in milk, bring to boil, simmer, uncovered, until slightly thickened. Serve over fish, sprinkle with coriander.
Red CURRY Paste: Chop chillies, blend with remaining ingredients until combined.
Serves 4.

Recipe best made just before serving. Paste can be made a week ahead. Not suitable to freeze. Not suitable to microwave.

 
 
 

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