Serves
4
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 1 tablespoon oil
- ⅓ cup Thai red curry paste
- 400ml can coconut milk
- ½ cup vegetable stock
- 1 large red onion, cut into thin wedges
- 1 red capsicum, roughly chopped
- 225g can pineapple chunks, drained
- Steamed jasmine rice, for serving
- 500g packet frozen I&J King Snapper Fillets - Skin On, thawed following packet directions
- Asian herbs (Thai basil, coriander, mint) and lime wedges, for garnish
King Snapper Fillets
Method
STEP 1Heat oil in a non stick frypan over medium heat. Add curry paste and cook stirring for approximately 1 minute or until fragrant. Add coconut milk, stock and bring to the boil.
STEP 2
Add onion, capsicum, pineapple and bring to the boil. Simmer for 3 minutes.
STEP 3
Meanwhile, cut each thawed I&J Snapper Fillet into 3-4 large pieces. Nestle fish into sauce and simmer for 10 minutes or until fish is fully cooked through and sauce thickens slightly.
STEP 4
Serve curry with rice. Garnish with herbs and lime.
Tips
Quickly thaw fish in a sealable bag submerged in cold water for 30-40 minutes before cooking.