Thai Curried Red Snapper


2 x 225g (8oz) red snapper fillets, fresh or defrosted
2 x tbs sunflower oil
2 x tbs Thai red curry paste
100ml (3.5 fl oz) coconut milk
1 x tsp Thai fish sauce
1/2 x tsp brown sugar
1 x tbs lime juice
salt and black pepper


1. Heat 1 x tbs of oil in a frying pan; add the curry paste and fry for 2 minutes until the spices seperate from the oil. Add the coconut milk, fish sauce and sugar. Simmer until thickened.

2. Heat some oil and deep-fry the snapper for approximately 2 minutes until crisp and golden brown. Drain onto kitchen towel.

3. Place the snapper onto serving plates. Stir the lime juice into the sauce and season. Spoon the sauce over the snapper.

4. Serve with boiled rice.

Serves 2