Coconut Curry Red Snapper with Jasmine Rice

Ingredients

• 1.5 cups jasmine rice
• 2.25 cups water
• ½ tsp salt
• 1.5 lb red snapper fillets
• 1 tbsp coconut oil
• 2 medium shallots
• 3 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 2 whole Thai red chilies
• 2 tbsp lime juice
• ¼ cup fresh basil leaves

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear, then drain well. In a medium saucepan, bring 2.25 cups of water to a boil with 0.5 tsp salt, add the rice, stir once, and reduce heat to low. Cover tightly and simmer for 15 minutes until the water is absorbed and rice is tender.

2. 2

   While the rice cooks, pat the red snapper fillets dry with paper towels and season lightly with salt. Thinly slice the shallots and cut the Thai chilies into rings, removing seeds if you prefer less heat.

3. 3

   Heat 1 tbsp coconut oil in a large, shallow pan over medium heat until shimmering. Add the sliced shallots and cook for 2-3 minutes, stirring occasionally, until softened and fragrant.

4. 4

   Add the red curry paste to the pan and cook for 1-2 minutes, stirring constantly and breaking up any lumps, until the paste darkens slightly and becomes fragrant. Pour in the entire can of coconut milk, stirring well to incorporate the curry paste.

5. 5

   Add the fish sauce, palm sugar, and Thai chilies to the coconut curry base. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 3-4 minutes to allow the flavors to meld.

6. 6

   Carefully place the snapper fillets into the simmering curry in a single layer, nestling them gently into the liquid. Reduce heat to medium-low and poach for 6-8 minutes, occasionally spooning the sauce over the fish, until the flesh is opaque and flakes easily with a fork.

7. 7

   Remove the pan from heat and stir in the fresh lime juice and fresh basil leaves. Taste and adjust seasoning with additional fish sauce or lime juice as needed.

8. 8

   Fluff the jasmine rice with a fork and divide among four serving bowls. Carefully place one snapper fillet on top of each portion of rice and ladle the coconut curry broth generously over the fish, ensuring each serving receives plenty of sauce and tender shallots.

Tools you’ll need

• Medium saucepan
• Large shallow pan or skillet
• Wooden spoon or silicone spatula
• Paper towels
• Fork

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min