Vibrant,aromatic seafood curry doesn’t get any simpler than this gorgeous one-pan snapper dish.
¼ cup red curry paste
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp vegetable oil
8 x 150g snapper fillets,skin on
juice of 1 lime
4 sprigs pickled green peppercorns
¾ cup coconut milk
steamed rice,to serve
1 bunch snake beans,blanched
Thai basil leaves,to serve
Preheat the oven to 200C fan-forced (220C conventional) and line a large baking tray with baking paper. Mix together the curry paste,fish sauce,sugar and oil,then brush over the fish. Place on the prepared tray and bake for 8 minutes.
Add the lime juice and pickled peppercorns and cook for a further 4 minutes,or until the fish is golden.
Drizzle the coconut milk over the fish and serve with rice,snake beans and Thai basil.
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