Snapper with Coconut Curry Sauce

This warm and cozy fish curry is the perfect dish to enjoy on these cold nights. The melt-in-your-mouth red snapper is coated in an extra flavorful curry sauce speckled with sweet bell peppers. Serve this dish with jasmine rice or rice noodles for a quick and easy meal!

1. Dry the snapper portions with paper towel, then rub with 1 tablespoon of red curry paste.

2. Melt oil in a large skillet over medium-high heat. Add onion, garlic and ginger and cook until lightly golden brown, about 5 minutes.

3. Add the remaining tablespoon of curry paste, coconut milk, fish sauce and brown sugar and stir to combine.

4. Add bell peppers and bring mixture to a boil. Reduce heat to medium-low, then nestle the fish into the sauce in an even layer. Cover the pan and cook for 5-7 minutes, or until the fish is no longer opaque.

5. Finish sauce with fresh lime juice. Scoop fish onto serving plates and spoon sauce over the top; garnish with cilantro.

Snapper with Coconut Curry Sauce

Serves 3-4

All you need:

12 ounces wild-caught snapper (thawed if frozen), skin removed and cut into 4 portions

2 tablespoons red curry paste, divided

1 tablespoon coconut oil

1 small yellow onion, diced

1 teaspoon freshly grated peeled ginger

2 peeled garlic cloves, finely chopped

1 can coconut milk

2 teaspoons fish sauce

2 teaspoons brown sugar

1 red bell pepper, diced

1 yellow bell pepper, diced

Juice of 1 lime

Fresh chopped cilantro, for garnish

All you do:

1. Dry the snapper portions with paper towel, then rub with 1 tablespoon of red curry paste.
2. Melt oil in a large skillet over medium-high heat. Add onion, garlic and ginger and cook until lightly golden brown, about 5 minutes.
3. Add the remaining tablespoon of curry paste, coconut milk, fish sauce and brown sugar and stir to combine.
4. Add bell peppers and bring mixture to a boil. Reduce heat to medium-low, then nestle the fish into the sauce in an even layer. Cover the pan and cook for 5-7 minutes, or until the fish is no longer opaque.
5. Finish sauce with fresh lime juice. Scoop fish onto serving plates and spoon sauce over the top; garnish with cilantro.