Seafood Recipes

Baked Snapper RedCurry

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...

Baked Snapper Red Curry
4 People
Serves
20 Mins
Prep Time
50 Mins
Cook Time
Medium
Difficulty
Thai
Cuisine
ABOUT THIS

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.
From Our Kitchen

Chef's Tip

Snapper works beautifully with Thai-style curries because its delicate, flaky texture absorbs flavour while still staying light and refined. Baking the fish gently inside the parcel helps lock in moisture and allows the coconut curry, lime, and aromatics to infuse through the flesh. Fresh herbs and citrus at the end help balance the richness of the curry and keep the dish vibrant and fresh.

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Fresh Snapper Fillet

180gm / 1kg

Fresh snapper fillet, mild and sweet with a tender, flaky...

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NUTRITION

Nutrition Per Serving

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