Thai Green Curry with Red Snapper, Jumbo Prawns and Coconut Rice
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1294
- Total Fat
- 80
- Saturated Fat
- 62
- Carbohydrates
- 104
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 49
- Cholesterol
- 73
- Sodium
- 1982
- Total: 30 min
- Active: 30 min
Ingredients
Coconut Rice:
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
Curry:
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.