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Indulge in a quick and easy one-pot snapper fish curry that brings the flavors of Thailand to your dinner table. This recipe skips the curry paste from scratch to make it a convenient weeknight meal option.
This delightful fish curry combines creamy coconut milk, onions, garlic, ginger, red curry paste, and tender snapper fillets. In just 30 minutes, you can enjoy a dish that is both exotic and simple to prepare. The subtle heat from the red curry paste complements the rich coconut milk, creating a sauce that is both flavorful and comforting.
The snapper fillets are cooked to perfection in the curry sauce, absorbing all the delicious flavors. Paired with crunchy snap peas, broccoli, and carrots, this dish not only looks vibrant but also offers a satisfying texture. Serve it over jasmine rice to soak up all the delectable sauce.
👩🍳 If you’re a fan of curries, explore these recipes: a quick and easy chicken pumpkin curry, flavorful curry meatballs made with ground chicken or turkey, a more Indian-inspired coconut lamb curry, a vegetarian paneer curry, or a lemongrass tofu curry. For a unique twist, try a banana chicken korma or a homemade Japanese chicken curry.
Ingredients
Here’s what you’ll need for this Thai fish curry recipe. Find detailed measurements in the recipe card below.
- Base Ingredients: Olive oil or macadamia oil, onion (or shallots), garlic, and fresh ginger – the aromatic base.
- Red Curry Sauce: Red curry paste, coconut milk (full-fat for richness), fish sauce (or soy sauce), lime juice, and brown sugar.
- Proteins: Snapper fillets (cod, ling, or tilapia can be substitutes).
- Vegetables: Snap peas, broccoli (or cauliflower), carrots, along with options like bell peppers, zucchini, baby corn, or Chinese greens.
- Garnishes: Fresh cilantro, green onions, and fried shallots.
- To serve: Cooked rice (jasmine, basmati, or brown rice), or cauliflower rice for a low-carb alternative.
How To Make Fish Curry With Snapper
Discover the complete recipe and nutritional information below. Follow along with these step-by-step photos.
- Prepare snapper and veggies: Cut the snapper into 2-inch pieces, season with salt, and set aside. Chop the vegetables.
- Make the red curry coconut sauce: Sauté onion in olive oil until soft. Add garlic and ginger, cook until fragrant. Stir in red curry paste, then add coconut milk, fish sauce, lime juice, and sugar. Simmer for a few minutes.
- Cook the Snapper: Add snapper to the curry sauce, simmer with the lid on for a few minutes. Flip the fish, add vegetables, and continue cooking until the fish is fully cooked and flakes easily.
- Serve: Garnish with fresh cilantro, green onions, and fried shallots. Serve with rice and enjoy!
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Recipe Tips
- Ensure not to overcook the snapper; test for doneness by gently pressing with a fork. Adjust heat for a gentle simmer to prevent overcooking.
- For added flavor, include kaffir lime leaves in the curry sauce while simmering.
- The spiciness of the curry depends on the red curry paste used. Start with less and adjust to taste. For more heat, add chopped red chili or extra red curry paste.
- Homemade red curry paste: Blend red chilies, garlic, ginger, lemongrass, shallots, and spices for a DIY version.
- This recipe works well with other white fish like cod, ling, or halibut. Salmon, shrimp, or chicken can also be substituted.
- Feel free to add additional vegetables like baby corn, bell peppers, or zucchini. Adjust cooking time for desired texture.
- Make it creamier: Stir in heavy cream or coconut cream for a richer sauce.
Serving Suggestions
- Serve the snapper curry over jasmine or basmati rice to enjoy the flavorful sauce.
- Try serving the curry over rice noodles or vermicelli for a different experience.
- Pair with a side salad or steamed greens like bok choy or spinach for a complete meal.
- Enhance with garnishes like fresh cilantro, lime wedges, and fried shallots for added flavor and texture.
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Looking for a quick and flavorful dinner? Try this stovetop Thai fish curry with snapper! Packed with rich coconut milk, vibrant red curry, and tender fish fillets, this dish comes together in just 30 minutes. Perfect for weeknight dinners.
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Prepare the Red Curry Sauce: Heat the oil in a large skillet or deep frying pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
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Stir in the red curry paste and cook for a minute, allowing the flavors to meld. Pour in the coconut milk, stirring to combine. Add the fish sauce, lime juice, and brown sugar. Bring to a simmer and let cook for about 2-3 minutes.
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Prepare and cook the snapper fillets: While the sauce is simmering, cut the snapper fillets and season with a little salt, on one side only. Transfer the seasoned snapper fillets into the skillet with the red curry sauce, nestling them into the sauce. Lower the heat to medium-low and cover the skillet with a lid. Simmer the fillets in the sauce for about 3-4 minutes.
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Open the lid and turn the fillets over. Add the snap peas, carrots, and broccoli. Cover with the lid and cook for 5 more minutes, or until the fish is cooked through and flakes easily with a fork.
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Serve: Garnish the snapper curry with fresh cilantro (coriander) and chopped green onions. Serve with crispy fried shallots on top. Pair with jasmine rice or your favorite rice variety to soak up that delicious coconut red curry sauce.
Calories: 238kcal | Carbohydrates: 11g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 772mg | Potassium: 901mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7097IU | Vitamin C: