| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 1 |
c |
Coconut milk |
| 2 |
tb |
Charmaine Solomon's Red Curry Paste; (see below) |
| 1 |
|
400 gram fillets snapper |
| 1 |
ts |
Palm sugar |
| 1 |
tb |
Fish sauce |
| 1/2 |
c |
Water |
| 2 |
|
Kaffir lime leaves or basil leaves; (shredded) |
INSTRUCTIONS
Heat the coconut milk in a wok and when bubbling, stir in Red Curry
Paste.
Cook for 2 minutes on moderately low heat, stirring. Add water and
bring to the boil.
Slip in snapper, cut into pieces. (I found that by dividing the
fillets lengthways along the natural divisions gave neat strips, and
these can be cut into shorter lengths).
Cook uncovered until fish is firm and opaque.
Stir fish sauce and palm sugar together to dissolve sugar, stir into
sauce.
Arrange onto dish and scatter the shreds of kaffir lime leaves over
just before serving with steamed white rice.
Converted by MC_Buster.
Per serving: 247 Calories (kcal); 16g Total Fat; (58% calories from
fat); 22g Protein; 4g Carbohydrate; 38mg Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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