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    You are in: Home / Recipes / Red Snapper With Mango Chipotle Curry Recipe
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    Red Snapper With Mango Chipotle Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    xenon's Note:

    Delicate fish in a sweet, spicy curry, with a rich coconut base.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      In a wok, over medium heat, simmer the coconut cream for five minutes, taking care not to burn it.
    3. 3
      Add the chipotle puree and stir until fragrant, one to two minutes.
    4. 4
      Add the palm sugar and fish sauce, cook for two minutes, or until it darkens.
    5. 5
      Add the fish, coating the pieces in the curry.
    6. 6
      Slowly incorporate the coconut milk.
    7. 7
      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.
    8. 8
      Cook for two minutes until it's done.
    9. 9
      Serve over rice, and garnish with the remaining mint leaves.
    10. 10

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    Nutritional Facts for Red Snapper With Mango Chipotle Curry

    Serving Size: 1 (376 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.7
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 18.3 g
    Cholesterol 37.0 mg
    Sodium 794.2 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 7.1 g
    Sugars 16.3 g
    Protein 25.6 g

    The following items or measurements are not included:

    fresh turmeric

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