Mexican Curry Snapper Recipe
Fresh red snapper fillet served over jasmine rice and topped with a homemade curry sauce, grilled shrimp, peppers, onions.
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Ingredients
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For the Curry Sauce
For the Snapper and Shrimp
For the Jasmine Rice
Method
For the Curry Sauce
- 1
Prepare the Curry Sauce
In a saucepan over medium heat, combine the coconut milk and red curry paste. Stir until the curry paste is fully incorporated into the coconut milk.
- 2
For the Snapper and Shrimp
- 3
Prepare the Vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced bell peppers and onions. Sauté for about 5 minutes until they are tender. Remove from skillet and set aside.
- 4
Cook the Snapper
In the same skillet, add another tablespoon of olive oil. Season the red snapper fillets with salt and pepper. Place the fillets in the skillet and cook for about 4-5 minutes on each side until the fish is cooked through and flakes easily with a fork. Remove from skillet and keep warm.
- 5
Cook the Shrimp
Add the shrimp to the skillet, season with salt and pepper, and cook for about 2-3 minutes until they turn pink and opaque. Remove from heat.
For the Jasmine Rice
- 6
Cook the Rice
In a medium saucepan, bring 1.5 cups of water to a boil. Add the jasmine rice and a pinch of salt. Reduce heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.
Assemble the Dish
- 7
Plate the Dish
On each plate, serve a portion of jasmine rice as the base. Top with the cooked snapper fillet, the sautéed peppers and onions, and the grilled shrimp. Drizzle the homemade curry sauce over the top. Serve immediately.