How to Make Thai Red Curry with Snapper

Ingredients

• 2 tbsp sunflower oil
• 2 tsp shrimp paste
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp palm sugar, or dark brown sugar
• 4 tomatoes, seeded and diced
• 14 oz (400 g) can reduced-fat coconut milk
• 1¼ cup fish or shellfish stock
• 2 tbsp Thai fish sauce, to taste
• ½ lime juice
• 4 snapper fillets, about 6 oz (175 g) each, scaled, pinboned, and halved
• 3 tbsp roughly chopped cilantro leaves
• steamed rice, to serve

• 4 red chilies, seeded and chopped
• 1 red bell pepper, broiled skin removed
• 1 tbsp ground coriander
• 2 stalks lemongrass, roughly chopped
• 2 tbsp grated galangal or fresh ginger
• 1 tbsp Thai fish sauce
• 1 tsp shrimp paste
• 1 tsp palm sugar

• use gluten-free stock

1. Place all the ingredients for the curry paste in a food processor and pulse to a paste.
2. Heat the oil in a wok, add the shrimp paste, and stir over low heat for 1–2 minutes. Add the onion and cook for another 2 minutes; add the garlic, palm sugar, tomatoes, and curry paste. Stir for 2 minutes; add the coconut milk and stock. Bring to a boil and simmer for 4–5 minutes; season with fish sauce and lime juice.
3. Add the snapper, return to a boil, then reduce the heat and simmer for 5–6 minutes or until the fish is just cooked; it will be white and beginning to flake. Sprinkle over the cilantro and serve with steamed rice.