30 minutes
Indulge in the exotic flavors of this Thai-inspired seafood stew, featuring succulent snapper and a rich coconut milk broth infused with red curry paste and a hint of lime. This comforting dish brings a touch of Thailand to your home kitchen, perfect for a cozy and flavorful dinner for two.
Snapper Fillets, with skin, seasoned with salt
0 oz
tablespoons
Thai Red Curry Paste
tablespoons
Coconut Milk, full-fat, divided for deglazing and adding to broth
cups
Baby Spinach, wilted
cups
Fish Sauce, added for flavor
tablespoons
Palm sugar, dissolved in broth
teaspoons
Lime Juice, freshly squeezed
tablespoons
Bean sprouts
cups
Chopped Cilantro, fresh, for garnish
tablespoons
1. Season Fish
Pat the snapper fillets dry with paper towels and season with salt on both sides. Let them sit while you prepare the other ingredients, allowing the salt to penetrate and season the fish.
2. Caramelize Paste
Heat the coconut oil in a shallow pot over medium heat until melted and shimmering. Stir in the Thai red curry paste and cook for about 1-2 minutes, until the paste becomes fragrant and its color deepens slightly. This step intensifies the flavors of the spices in the paste.
3. Add Cooking Liquid
Pour in the coconut milk, bringing the mixture to a gentle simmer.
4. Add Fish
Gently nestle the seasoned snapper fillets into the pot, spooning some of the simmering liquid over the top. Cover with a lid and cook over low/medium heat for about 5-7 minutes, or until the fish is just cooked through and flakes easily with a fork.
5. Add Greens
Stir in the baby spinach and allow it to wilt for a minute with a pinch of salt, which will season the greens and contribute to the overall flavor profile of the stew.
6. Finishing Flavors
Finish the stew by adding fish sauce and palm sugar, stirring well to dissolve the sugar and blend in the fish sauce for a balanced salty-sweet flavor. Squeeze in the fresh lime juice for a hit of acidity and sprinkle in the chopped cilantro for a burst of freshness. Taste the stew and adjust the seasoning if necessary.
Source the freshest snapper and seafood for the best texture and flavor. Snapper should smell fresh, not fishy.
Add snapper towards the end and simmer gently until opaque and easily flaked. Add shrimp or shellfish last until just cooked.
For a luxurious texture and flavor, use full-fat coconut milk and shake the can before opening.
Use fresh lime juice, palm sugar or brown sugar, fish sauce, and chili to achieve a harmonious balance of Thai flavors.
Enjoy the stew right after cooking to appreciate the freshness of flavors and texture contrast. Prepare accompaniments in advance.
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