Red Curry Snapper Recipes

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CURRIED RED SNAPPER



Curried Red Snapper image

Provided by Cat Cora

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds red snapper fillets
2 teaspoons salt
1 teaspoon black pepper
2 scallions, chopped
2 tablespoons curry powder
2 tablespoons butter
1/4 cup olive oil
1 to 2 Scotch bonnet peppers, seeded and chopped
1 clove garlic, crushed
2 cups coconut milk
1 cup water
2 tomatoes, roughly chopped
2 onions, sliced 1/4-inch thick
10 cilantro sprigs

Steps:

  • Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.
  • Allow the fish to marinate in the refrigerator for at least 1 hour.
  • When you are ready to proceed, heat the butter and oil in a large saute pan. Add the fish and saute until it is lightly browned on both sides. Add the peppers, garlic, coconut milk, water, tomatoes, and onions. Cover the fish and bring to a boil. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary. Also, add a touch more curry, if necessary, for your taste. Finish with fresh cilantro leaves.
  • Serve this splendid dish with white rice and fried plantains.

RED CURRY SNAPPER



Red Curry Snapper image

Make and share this Red Curry Snapper recipe from Food.com.

Provided by Jon W 2

Categories     Vegetable

Time 30m

Yield 1 serving, 2 serving(s)

Number Of Ingredients 7

2 red snapper fillets (6oz)
1 teaspoon red curry paste
1 cup coconut milk
1 cup mushroom
1 small head bok choy
1/2 tablespoon brown sugar
1 teaspoon canola oil

Steps:

  • Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
  • Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
  • Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
  • Take fish out and plate.
  • Add the veggies to the pan, cook for 3 minutes.
  • Divide veggies onto two plates and drizzle with sauce grom pan.

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