Red Curry Snapper

1. 1

   Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.

2. 2

   Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.

3. 3

   Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes

4. 4

   Take fish out and plate.

5. 5

   Add the veggies to the pan, cook for 3 minutes.

6. 6

   Divide veggies onto two plates and drizzle with sauce grom pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.