Thai green curry with red snapper, shrimp and coconut rice

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1294, total fat 80 G., saturated fats 62 G., proteins 49 G., carbohydrates 104 G., fiber 8 G., cholesterol 73 mg, sodium 1982 mg, sugar 12 G.

"Red and yellow curries are usually the most popular. I'm a fan of green curry, especially with fresh seafood. The aroma of lemongrass, garlic, and chili pepper just makes everything it touches sing!" says Jeff Mauro.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Coconut rice

2 cups long grain rice, rinsed with cold water until water runs clear
1 tbsp. l. coconut oil
1 can (360 g) coconut milk, mix well
2 tbsp of water
2 teaspoons of salt
1 teaspoon of sugar

Curry

1/4 cup unsweetened coconut flakes
1 tbsp. l. coconut oil
2 tablespoons green curry paste
2 cans of 360 gr. coconut milk
2 tbsp. l. brown sugar
1 teaspoon fish sauce
220g brown or shiitake mushrooms, stems removed and caps thinly sliced
220 g sugar snap peas
1 red bell pepper, seeded and cut into strips
Half a bunch Tuscan kale, stems trimmed and leaves chopped
8 large shrimp, peeled and deveined
4 red snapper fillets, 140g each, skin on
2 tablespoons of vegetable oil
Fresh mint for serving
Thai basil for serving
Lime wedges for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red snapper, long-grain rice, coconut milk, sweet pepper, sugar snap peas, kale, shrimps, fish sauce, basil, mint, lime, champignon mushrooms, coconut flakes

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Coconut rice:

Place the rice in a saucepan (with a tight-fitting lid!). Add coconut oil and toss with the rice; this will create a good fat barrier for the grains, ensuring fluffy rice. Add a can of well-stirred coconut milk, water, salt, and sugar to the saucepan. Stir well and cover. Bring to a boil, then immediately reduce the heat. Cover and simmer for 10 minutes. Remove the rice from the heat, leaving the lid on, and let it sit for 15 minutes.

Curry:

Place the coconut flakes on a small baking sheet. Place in the oven and toast for 5 minutes or until golden brown.
In a heavy-bottomed saucepan or wok, melt the coconut oil over medium heat. Add the green curry paste and stir. Fry it in the coconut oil for 5 minutes, until fragrant. Add the coconut milk, brown sugar, and fish sauce and stir. Add the mushrooms and fry for 5 minutes. Add the peas, bell pepper, and cabbage and continue cooking for another 2-3 minutes. Season the shrimp with salt, then add them to the curry to coat. Cover and cook for 2 minutes. Adjust the salt to taste, if needed.
Season the fish with salt and black pepper on both sides and score the skin. Heat a large nonstick frying pan with vegetable oil over high heat. Place the fish skin-side down in the pan to brown. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crisp, then flip and cook for another 4 minutes.
Place a spoonful of coconut rice on a plate, add the sauce, shrimp, and fish skin-side up. Garnish with fresh mint, Thai basil, coconut flakes, and lime wedges.