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Coconut Curry Snapper Delight is more than just a dish; it's a vibrant culinary journey that transports you to the sun-soaked shores of tropical paradises. This delightful fusion of flavors marries the delicate taste of snapper with the creamy richness of coconut milk and the aromatic kick of red curry paste, creating a meal that is both comforting and exciting. Whether you're planning a cozy weeknight dinner or a festive gathering, this dish is a fantastic choice that promises to satisfy and impress.

Coconut Curry Snapper Fish - The best sea food recipe.

Dive into the tropical flavors of Coconut Curry Snapper Delight, a mouthwatering dish that combines tender snapper with creamy coconut milk and aromatic red curry paste. Perfect for weeknight dinners or special gatherings, this recipe is easy to follow and packed with fresh, nutritious ingredients. Discover how to create this vibrant meal that delights the senses. Click through for step-by-step instructions and make your kitchen shine with tropical goodness!
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Ingredients
  

2 snapper fillets (about 200g each)

1 cup coconut milk

1 tablespoon red curry paste

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon brown sugar

2 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup baby spinach

2 tablespoons fresh cilantro, chopped (for garnish)

Cooked jasmine rice (for serving)

Salt and pepper to taste

Instructions
 

In a medium-sized bowl, mix together the coconut milk, red curry paste, fish sauce, lime juice, and brown sugar until well combined. Set aside.

    Heat a non-stick skillet over medium heat and add a splash of oil. Once hot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

      Add the sliced red and green bell peppers to the skillet. Cook for about 3-4 minutes until they start to soften.

        Season the snapper fillets with salt and pepper on both sides, then gently place them into the skillet on top of the bell peppers.

          Pour the coconut milk mixture over the fish and vegetables, ensuring the snapper is mostly submerged in the sauce.

            Cover the skillet and let it simmer on low heat for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

              In the last 2 minutes of cooking, add the baby spinach and stir gently until wilted. Taste the sauce and adjust seasoning with more salt, pepper, or lime juice as desired.

                Once ready, carefully transfer the snapper and vegetables to serving plates. Spoon the coconut curry sauce generously over the top.

                  Garnish with chopped cilantro and serve immediately with jasmine rice.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2