Red Snapper With Mango Chipotle Curry
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 large fingerling potato, peeled, thinly sliced
- 4.92 ml kosher salt
- 4.92 ml fresh turmeric, grated
- 59.14 ml coconut cream
- 29.58 ml pureed chipotle chiles
- 9.85 ml fish sauce
- 4.92 ml palm sugar
- 396.89 g red snapper, cut in 1 x 1 chunks
- 295.73 ml coconut milk
- 1 avocado, sliced
- 1 green mango, thinly sliced
- 3 red jalapeno chiles, seeded, thinly sliced
- 1 lime
- 12 mint leaves
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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