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This is my quick and easy one-pot snapper fish curry. I would call it a Thai curry although I don’t make the curry paste from scratch for this particular recipe as it’s meant to be speedy enough to prepare for a weeknight dinner.
This particular fish curry is a yummy fusion of creamy coconut milk, onion, garlic, ginger, red curry paste and tender snapper fillets. Ready in just 30 minutes, it’s perfect for those busy nights when you crave something exotic yet easy to prepare. The red curry paste brings a gentle heat that balances beautifully with the rich coconut milk, creating a sauce that’s both flavourful and comforting.
The snapper fillets are simmered to perfection in the curry sauce, absorbing all the wonderful flavours. Paired with crisp snap peas, broccoli and carrots, this dish not only looks vibrant but also offers a satisfying crunch. Serve it over jasmine rice to soak up all the delicious sauce.
👩🍳 If you love curries, check out these recipes: this chicken pumpkin curry is also quick and easy, my curry meatballs can be made with ground chicken or turkey, this coconut lamb curry has a more of an Indian feel, for a vegetarian option try my paneer curry or this lemongrass tofu curry. And for something new and different, check out my banana chicken korma or this homemade Japanese chicken curry.
What You’ll Need
Here is what you’ll need for this Thai fish curry recipe. Find the full measurements in the recipe card below.
- Base Ingredients: Olive oil or macadamia oil, onion (or shallots), garlic and fresh ginger – these are our aromatics.
- For red curry sauce: Red curry paste (any brand you prefer, I recommend Thai red curry and I used Marion’s brand), coconut milk (canned, full-fat for a richer taste), fish sauce (can be substituted with soy sauce), lime juice for acidity (or lemon juice), brown sugar for balancing the saltiness (swap with white sugar, coconut sugar or honey)
- Proteins: Snapper fillets (other white fish like cod, ling or tilapia will work as well
- Vegetables: Snap peas (try green beans or asparagus if preferred), broccoli (cauliflower can be used as an alternative), and carrots. You could also use sweet bell peppers, zucchini, baby corn or Chinese greens.
- Garnishes: Fresh cilantro/coriander, green onions, fried shallots
- To serve: Cooked rice – any type you like —jasmine, basmati, or brown rice; opt for cauliflower rice for a low-carb meal.
How To Make Fish Curry With Snapper
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Prepare snapper and veggies: Cut the snapper into 2-inch pieces and season with a little salt, set aside. Cut up the veggies.
- Make the red curry coconut sauce: Sauté onion in olive oil until soft. Add garlic and ginger; cook until fragrant. Stir in red curry paste, then add coconut milk, fish sauce, lime juice, and sugar. Simmer for a few minutes.
- Cook the Snapper: , add to the curry sauce, and simmer with the lid on for a few minutes. Flip the fish, add vegetables, and continue cooking until the fish is fully cooked and flakes easily.
- Serve: Garnish with fresh cilantro (coriander), green onions, and fried shallots. Serve with rice and enjoy!
Watch The Video
Recipe Tips
- Be sure not to overcook the snapper; keep an eye on it and test for doneness by gently pressing with a fork to see if it flakes. Adjust the heat to ensure a gentle simmer; too high a heat may cause the sauce to reduce too quickly or the fish to overcook.
- For an extra burst of flavour, add a couple of kaffir lime leaves to the curry sauce while it simmers.
- The spiciness of the curry will depend on the red curry paste you use. I recommend starting a little less than recommended on the package as you can always add more. If you prefer a much spicier curry, add a finely chopped red chili or increase the amount of red curry paste.
- Homemade red curry paste: If you have the ingredients, you can make a simple paste with red chilies, garlic, ginger, lemongrass, shallots, and spices like cumin and coriander. Blend it all together with some lime zest or juice for a quick DIY version.
- This recipe works well with other white fish like cod, ling or halibut. You can also substitute salmon, shrimp or chicken for a different twist.
- Feel free to add other vegetables like baby corn, sweet bell pepeprs or zucchini. Just adjust the cooking time accordingly to ensure everything is tender-crisp.
- Make it creamier: For an even richer sauce, stir in a couple of tablespoons of heavy cream or coconut cream at the end.
Serving Suggestions
- Serve the snapper curry over jasmine or basmati rice to absorb all the flavourful sauce.
- For a fun twist, try serving the curry over rice noodles or vermicelli.
- Pair with a simple side salad or steamed greens like bok choy or spinach for a complete meal.
- Don’t forget the garnishes! Fresh cilantro (coriander), lime wedges, and a sprinkle of fried shallots add a nice finishing touch and crunch.
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Looking for a quick and flavourful dinner? Try this stovetop Thai fish curry with snapper! It’s packed with rich coconut milk, vibrant red curry, and tender fish fillets that come together in just 30 minutes. Perfect for weeknight dinners.
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Prepare the Red Curry Sauce: Heat the oil in a large skillet or deep frying pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
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Stir in the red curry paste and cook for a minute, allowing the flavours to meld. Pour in the coconut milk, stirring to combine. Add the fish sauce, lime juice, and brown sugar. Bring to a simmer and let cook for about 2-3 minutes.
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Prepare and cook the snapper fillets: While the sauce is simmering, cut the snapper fillets and season with a little salt, on one side only. Transfer the seasoned snapper fillets into the skillet with the red curry sauce, nestling them into the sauce. Lower the heat to medium-low and cover the skillet with a lid. Simmer the fillets in the sauce for about 3-4 minutes.
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Open the lid and turn the fillets over. Add the snap peas, carrots and broccoli. Cover with the lid and cook for 5 more minutes, or until the fish is cooked through and flakes easily with a fork.
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Serve: Garnish the snapper curry with fresh cilantro (coriander) and chopped green onions. Serve with crispy fried shallots on top. Pair with jasmine rice or your favourite rice variety to soak up that delicious coconuty red curry sauce.
Calories: 238kcal | Carbohydrates: 11g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 772mg | Potassium: 901mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7097IU | Vitamin C: 43mg | Calcium: 100mg | Iron: 1mg