Coconut Curry Red Snapper
If you’re looking for a vibrant and flavorful fish dinner, this Coconut Curry Red Snapper is a fantastic choice. It’s an easy-to-make, impressive dish that brings a taste of the tropics to your table.
Key Ingredients & Substitutions:
- Red Snapper Fillets: You can use cod, tilapia, or mahi-mahi as alternatives for this fish dinner.
- Coconut Milk: Full-fat coconut milk provides the best creaminess. Light coconut milk works if you prefer.
- Red Curry Paste: Adjust the amount to your spice preference. Green curry paste can be used for a different flavor profile.
- Fresh Ginger & Garlic: Essential for depth of flavor in this fish dinner recipe.
- Fresh Spinach: Kale or Swiss chard are good leafy green substitutes.
Ingredients:
Main:
- 2 red snapper fillets (about 6 oz each), skin on or off
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp brown sugar (optional, to balance flavors)
- 1 tbsp lime juice
- 4 oz fresh spinach
Spices:
- Salt and black pepper to taste
Optional Garnish:
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 2
- Tools Needed: Large skillet or shallow pot
Step-by-Step Instructions:
1. Prepare the Snapper
Pat your red snapper fillets dry with paper towels. Season both sides generously with salt and black pepper. Set them aside for now.
2. Sauté Aromatics
Heat olive oil in a large skillet or shallow pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Build the Curry Base
Add the sliced red bell pepper to the skillet and cook for 3 minutes until slightly tender-crisp. Stir in the red curry paste, cooking for 1 minute to bloom the spices. Pour in the full-fat coconut milk and bring the mixture to a gentle simmer.
4. Simmer the Snapper
Carefully place the seasoned red snapper fillets into the simmering curry sauce. Cover the skillet and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of your fish dinner fillets.
5. Finish and Serve
Remove the lid and gently stir in the brown sugar (if using) and lime juice. Fold in the fresh spinach and cook just until it wilts, about 1-2 minutes. Serve your delicious fish dinner immediately, garnished with fresh cilantro and lime wedges if desired.
Variation Ideas:
- Add a handful of cherry tomatoes along with the bell pepper for extra color and sweetness.
- Stir in some diced pineapple for a tropical twist.
- Serve over fluffy jasmine rice or with warm naan bread to soak up the sauce.
- Include some chopped green beans or snow peas for more vegetables.
Storage Instructions:
Store leftover Coconut Curry Red Snapper in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Avoid overcooking the fish during reheating.
Frequently Asked Questions (FAQ):
- Can I use frozen red snapper for this fish dinner recipe? Yes, thaw frozen red snapper completely before cooking and pat it very dry.
- What can I serve with Coconut Curry Red Snapper? It pairs wonderfully with steamed rice, quinoa, or a simple side salad.
- Is this dish spicy? The spice level depends on the amount and brand of red curry paste you use. You can adjust it to your preference.
- Can I prepare this curry ahead of time? You can prepare the curry sauce base ahead of time and store it in the fridge. Add the fish and spinach when you’re ready to cook.
- What if I don’t have fresh ginger? You can use ground ginger, but use about 1/2 teaspoon as it’s more concentrated.
- How do I know when the fish is cooked? The fish should be opaque throughout and flake easily with a fork. Avoid overcooking, as it can make the fish dry.
