Spicy Red Curry Snapper with Creamy Carrot Sauce
Indulge in the vibrant flavors of our Spicy Red Curry Snapper with Creamy Carrot Sauce. This dish combines tender, flaky red snapper with a luscious carrot sauce infused with aromatic Thai red curry paste. The sweetness of the carrots complements the richness of the fish, creating a harmonious balance that is both comforting and exotic. Served atop a fluffy bed of white or brown rice and garnished with fresh cilantro, this recipe is designed for two, making it perfect for a romantic dinner or special occasion.
N/A
Servings
300
Calories
11
Ingredients
Ingredients
Carrots
2 large (peeled and sliced 1/4 inch)
Garlic
1 clove (minced)
Reduced-sodium chicken broth
1 1/4 cups (none)
2% low-fat milk
1/2 cup (none)
Fish sauce
2 teaspoons (none)
Thai red curry paste
3/4 teaspoon (none)
Brown sugar
1 teaspoon (none)
Salt
to taste (none)
Oil
1 teaspoon (for cooking)
Red snapper fillet
1 lb (skin-on or skinless)
Cilantro
2 tablespoons (chopped, optional)
Instructions
1
In a medium saucepan, combine the sliced carrots and garlic clove with the reduced-sodium chicken broth. Bring to a boil over medium-high heat.
2
Once boiling, reduce the heat to low and let simmer for 10-15 minutes or until the carrots are very tender.
3
Using a stick blender, food processor, or traditional blender, puree the carrot mixture until smooth. Return the puree to the saucepan.
4
Add the milk, fish sauce, Thai red curry paste, and brown sugar to the saucepan. Stir well and bring the mixture to a gentle simmer. Taste and add salt as needed to enhance the flavors.
5
In a large nonstick frying pan, heat the oil over medium heat. Carefully add the red snapper fillet, placing it skin-side down if applicable.
6
Cook the fish for a few minutes until it develops a golden crust, then flip it over gently. Continue to cook until the fish is just cooked through; cooking time will vary depending on the thickness of the fillet.
7
To plate, mound cooked rice on each plate, place the pan-seared fish on top, and generously spoon the creamy carrot sauce over the fish.
8
Finish by garnishing with chopped cilantro for an added touch of flavor and freshness.
Nutrition Information
10
Fat
30
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Spicy Red Curry Snapper with Creamy Carrot Sauce.
How many calories are in a serving of Spicy Red Curry Snapper?
There are 300 calories per serving.
What type of fish is used for this recipe?
The recipe uses 1 lb of red snapper fillet, which can be skin-on or skinless.
How do you make the creamy carrot sauce?
The sauce is made by boiling sliced carrots and garlic in chicken broth, pureeing the mixture until smooth, and then adding milk, fish sauce, Thai red curry paste, and brown sugar.
How much Thai red curry paste is required?
The recipe calls for 3/4 teaspoon of Thai red curry paste.
What kind of milk should be used in the sauce?
The recipe specifies 1/2 cup of 2% low-fat milk.
What are the primary flavor profiles of this dish?
This dish combines aromatic Thai red curry with the sweetness of carrots and the richness of red snapper for a balanced flavor.
How many servings does this recipe provide?
The recipe is designed for two people, making it ideal for a romantic dinner.
What should the Spicy Red Curry Snapper be served with?
It is recommended to serve the fish over a fluffy bed of white or brown rice.
How do you cook the red snapper?
The fish is pan-seared in oil over medium heat, starting skin-side down, until a golden crust develops and it is just cooked through.
How long do the carrots need to simmer?
The carrots should simmer in the broth for 10-15 minutes or until they are very tender.
Is there any garnish recommended for this dish?
Yes, you can garnish the dish with 2 tablespoons of chopped fresh cilantro.
How much protein is in this recipe?
The recipe contains 22.5 grams of protein.
What tools can I use to puree the carrot mixture?
You can use a stick blender, food processor, or a traditional blender.
How much fat and carbohydrates are in the dish?
The dish contains 10 grams of fat and 30 grams of carbohydrates.
What type of broth is used for the carrot sauce?
The recipe uses 1 1/4 cups of reduced-sodium chicken broth.
Is this dish spicy?
Yes, it is described as a spicy dish due to the inclusion of Thai red curry paste.
How many ingredients are needed for this recipe?
There are 11 ingredients in total.
What is the preparation for the carrots?
The carrots should be peeled and sliced into 1/4 inch pieces.
Does the recipe call for sugar?
Yes, it calls for 1 teaspoon of brown sugar.
How much garlic is required?
One clove of garlic, minced, is needed.
Can I use skinless snapper for this recipe?
Yes, the recipe specifies that the red snapper fillet can be skin-on or skinless.
What is the purpose of the fish sauce?
Fish sauce is added to the carrot puree to enhance the savory Thai flavors.
Is this recipe considered healthy?
Yes, the recipe is tagged as a healthy recipe and uses lean protein and vegetables.
How much oil is used to sear the fish?
The recipe uses 1 teaspoon of oil for cooking.
When should I add salt?
You should add salt to taste while the sauce is simmering to enhance the flavors.
What kind of frying pan should be used?
A large nonstick frying pan is recommended for cooking the snapper.
Is the cilantro mandatory?
No, the cilantro garnish is listed as optional.
How do I plate the final dish?
Mound rice on the plate, place the fish on top, and generously spoon the creamy carrot sauce over it.
What cuisine style is this recipe associated with?
This recipe is associated with Thai cuisine.