Red Snapper With Mango Chipotle Curry Recipe

Name: Red Snapper With Mango Chipotle Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fingerling potato, peeled, thinly sliced; 1 teaspoon kosher salt; 1 teaspoon fresh turmeric, grated; ¼ cup coconut cream; 2 tablespoons pureed chipotle chiles; 2 teaspoons fish sauce; 1 teaspoon palm sugar; 14 ounces red snapper, cut in 1 x 1 chunks; 1 ¼ cups coconut milk; 12 avocado, sliced; 1 green mango, thinly sliced; 3 red jalapeno chiles, seeded, thinly sliced; 12 lime; 12 mint leaves

Servings: persons

1 large fingerling potato, peeled, thinly sliced
1 teaspoon kosher salt
1 teaspoon fresh turmeric, grated
¼ cup coconut cream
2 tablespoons pureed chipotle chiles
2 teaspoons fish sauce
1 teaspoon palm sugar
14 ounces red snapper, cut in 1 x 1 chunks
1 ¼ cups coconut milk
12 avocado, sliced
1 green mango, thinly sliced
3 red jalapeno chiles, seeded, thinly sliced
12 lime
12 mint leaves

1
Bring a small saucepan of water to a boil, add the salt, potato, and turmeric.
2
Reduce to a simmer.
3
After ten minutes, remove and strain.
4
In a wok, over medium heat, simmer the coconut cream for five minutes, taking care not to burn it.
5
Add the chipotle puree and stir until fragrant, one to two minutes.
6
Add the palm sugar and fish sauce, cook for two minutes, or until it darkens.
7
Add the fish, coating the pieces in the curry.
8
Slowly incorporate the coconut milk.
9
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.
10
Cook for two minutes until it's done.
11
Serve over rice, and garnish with the remaining mint leaves.
12
Enjoy.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large fingerling potato, peeled, thinly sliced, 1 teaspoon kosher salt, 1 teaspoon fresh turmeric, grated, ¼ cup coconut cream, and more.

Yes, Red Snapper With Mango Chipotle Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper With Mango Chipotle Curry

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