Name: Thai Green Curry with Red Snapper, Jumbo Prawns and Coconut Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 cups long grain rice, rinsed under cold water until water runs clear; 1 tablespoon coconut oil; One 13-ounce can full fat coconut milk, well shaken; 2 cups water; 2 teaspoons kosher salt; 1 teaspoon granulated sugar; 1/4 cup unsweetened shredded coconut; 1 tablespoon coconut oil; 2 tablespoons green curry paste; Two 13-ounce cans coconut milk; 2 tablespoons brown sugar; 1 teaspoon fish sauce; 8 ounces cremini or shiitake mushrooms, stems removed and sliced; 8 ounces sugar snap peas; 1 red bell pepper, seeded and julienned; 1/2 bunch Tuscan kale, stem removed and sliced; 8 jumbo prawns or jumbo shrimp, peeled and deveined; Kosher salt and freshly ground black pepper; Four 5-ounce red snapper fillets, skin on; 2 tablespoons vegetable oil; Fresh mint, for garnish; Thai basil, for garnish; Lime wedges, for garnish

Directions

Preheat the oven to 350 degrees F.
For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.

Thai Green Curry with Red Snapper, Jumbo Prawns and Coconut Rice

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