Roasted red fish curry
Vibrant, aromatic seafood curry doesn’t get any simpler than this gorgeous one-pan snapper dish.
Ingredients
- ¼ cup red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 8 x 150g snapper fillets, skin on
- juice of 1 lime
- 4 sprigs pickled green peppercorns
- ¾ cup coconut milk
- steamed rice, to serve
- 1 bunch snake beans, blanched
- Thai basil leaves, to serve
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