Red Snapper With Mango Chipotle Curry

"Delicate fish in a sweet, spicy curry, with a rich coconut base."
 
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Ready In:
35mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Bring a small saucepan of water to a boil, add the salt, potato, and turmeric. Reduce to a simmer. After ten minutes, remove and strain.
  • In a wok, over medium heat, simmer the coconut cream for five minutes, taking care not to burn it.
  • Add the chipotle puree and stir until fragrant, one to two minutes.
  • Add the palm sugar and fish sauce, cook for two minutes, or until it darkens.
  • Add the fish, coating the pieces in the curry.
  • Slowly incorporate the coconut milk.
  • Gently stir in the strained potato, red jalapenos, mango, avocado, eight of the mint leaves, and squeeze the juice of the lime into the curry.
  • Cook for two minutes until it's done.
  • Serve over rice, and garnish with the remaining mint leaves.
  • Enjoy.

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