Baked Snapper Red Curry

Enjoy our Baked Snapper Red Curry, a vibrant dish with aromatic spices and tender snapper. Order premium snapper from Pearl Seafoods for fresh, fast delivery across Sydney!

Baked Snapper Red Curry displayed on a red plate.
Serves
4 people people
Prep
20 minutes mins
Cook
50 minutes mins
Difficulty
Medium

About This Recipe

Indulge in our Baked Snapper Red Curry, where tender snapper fillets are enveloped in a fragrant and spicy red curry sauce. This dish combines fresh herbs, coconut milk, and a medley of vegetables, creating a harmonious blend of flavours that’s both comforting and exotic. Perfect for a weeknight dinner or a special occasion, this recipe is simple to prepare and packed with nutrition. Order your fresh snapper from Pearl Seafoods and enjoy quick delivery, ensuring top-quality ingredients for a fantastic meal.

Ingredients

  1. 4 snapper fillets (approx. 150–180g each)
  2. 400ml coconut milk
  3. 2 tablespoons Thai red curry paste (adjust to heat preference)
  4. 1 tablespoon fish sauce
  5. 1 tablespoon brown sugar (optional, for balance)
  6. 1 red capsicum, thinly sliced
  7. 1 zucchini, thinly sliced
  8. 1 carrot, julienned or thinly sliced
  9. 1 small red onion, thinly sliced
  10. Juice of 1 lime
  11. Fresh Thai basil or coriander, for garnish
  12. Cooked jasmine rice, to serve

Method

  1. Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper, allowing enough overhang to wrap the fish completely.
  2. In a jug, combine the coconut milk, curry paste, and fish sauce. Place the fish on the prepared tray and use a sharp knife to score three times in the thickest part on both sides. Stuff the cavity with makrut
    lime leaves. Pour one-third of the coconut mixture over the fish. Wrap the fish with the overhanging paper to fully enclose it in a parcel.
    Bake for 30-35 minutes or until the fish flakes easily when tested with a fork in the thickest part.
  3. Meanwhile, combine the sugar, lime juice, and the remaining coconut mixture in a small saucepan. Bring to a rapid simmer over medium heat, cooking and stirring often for 10-15 minutes, or until slightly
    thickened.
  4. For the cucumber salad, combine all the salad ingredients in a bowl.
  5. Transfer the fish to a serving plate, drizzle with the red curry sauce, and top with the cucumber salad. Serve with lime slices and rice.

Featured Product

Fresh Snapper Fillet - Pearl Seafoods

Fresh Snapper Fillet

$58.00

Nutrition per serving

  • Calories 495 kcal
  • Total Fat 22.0 g
  • Total Carbohydrate 32.0 g
  • Protein 37.0 g

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