Baked Snapper Red Curry

Name: Baked Snapper Red Curry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 people people
Cuisine: Thai
Ingredients: 4 snapper fillets (approx. 150–180g each); 400ml coconut milk; 2 tablespoons Thai red curry paste (adjust to heat preference); 1 tablespoon fish sauce; 1 tablespoon brown sugar (optional, for balance); 1 red capsicum, thinly sliced; 1 zucchini, thinly sliced; 1 carrot, julienned or thinly sliced; 1 small red onion, thinly sliced; Juice of 1 lime; Fresh Thai basil or coriander, for garnish; Cooked jasmine rice, to serve

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

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

Method

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.
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.
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.
For the cucumber salad, combine all the salad ingredients in a bowl.
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

$58.00

Nutrition (per serving)

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

% Daily Value*

Calories 495 kcal (24% DV)
Total Fat 22.0 g (28.21% DV)
Total Carbohydrate 32.0 g (11.64% DV)
Protein 37.0 g (74.0% DV)

*Based on a 2,000 kcal daily diet.

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