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RED CURRY SNAPPER BOAT

RED CURRY SNAPPER BOAT

A vibrant and creamy red curry snapper boat featuring tender snapper fillets simmered in rich coconut milk with red curry paste, garnished with fresh herbs, red chili slices, and sautéed vegetables, served over steamed jasmine rice, perfect for a flavorful weeknight dinner

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

  • Red Snapper Fillets: 4 fillets, about 170 grams each, skin removed. Mild, slightly sweet fish that flakes beautifully.
  • Red Curry Paste: 3 tablespoons. The heart of the dish, packed with chili and aromatic spices.
  • Full Fat Coconut Milk: 400 milliliters. Creates the creamy, luscious base.
  • Garlic: 3 cloves, minced. Adds depth and warmth.
  • Fresh Ginger: 1 tablespoon, finely grated. Brings a gentle heat and brightness.
  • Red Bell Pepper: 1 medium, thinly sliced. Adds sweetness and color.
  • Zucchini: 1 medium, sliced into half moons. Gives texture and absorbs the sauce.
  • Fish Sauce: 1 tablespoon. Provides savory umami richness.
  • Brown Sugar: 1 teaspoon. Balances the spice.
  • Lime Juice: 1 tablespoon, freshly squeezed. Brightens the curry at the end.
  • Fresh Basil Leaves: 1 handful. Adds aromatic freshness.
  • Vegetable Oil: 1 tablespoon. For sautéing the curry paste.

Instructions

  1. Preheat Your Equipment: Place a large skillet over medium heat and allow it to warm up for about 1 minute.
  2. Combine Ingredients: Add vegetable oil and red curry paste to the pan. Stir for 1 minute until fragrant, then add garlic and ginger and cook for another 30 seconds.
  3. Prepare Your Cooking Vessel: Pour in the coconut milk, stirring well to combine with the curry paste. Add fish sauce and brown sugar, then let the sauce gently simmer for 5 minutes.
  4. Assemble the Dish: Add sliced red bell pepper and zucchini to the simmering sauce. Nestle the snapper fillets into the curry so they are partially submerged.
  5. Cook to Perfection: Cover and simmer gently for 8 to 10 minutes, until the fish flakes easily with a fork.
  6. Finishing Touches: Stir in fresh lime juice and scatter basil leaves over the top.
  7. Serve and Enjoy: Spoon the curry sauce generously over the fish and serve hot with steamed jasmine rice.

Notes

  • Add a few extra basil leaves right before serving for a burst of aroma.
  • If you like more heat, add thin slices of fresh red chili on top.
  • Leftovers can be repurposed in wraps or with rice for a quick meal.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop Simmering
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 fillet with curry and vegetables
  • Calories: 420
  • Sugar: 5g
  • Sodium: 650mg
  • Fat: 24g
  • Saturated Fat: 18g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 75mg

Keywords: Red Curry Snapper, Thai Fish Curry, Coconut Curry Snapper, Easy Weeknight Dinner, Seafood Curry