Elements Red Snapper Curry by Simon Jones
  • 2 x250g Fresh red snapper portionsskin on
  • 6tbsp Homemade Red Curry Paste(see recipe below)
  • 3 tbsp vegetable oil
  • 250ml Vegetable stock
  • 400ml Coconut milkfull fat
  • 6 Kaffir lime leavessliced fine
  • 10g Palm sugar
  • 2tsp Fish sauceuse a quality one
  • 1/2bunch Thai basilroughly chopped
To Garnish
  • 1bunch Gai lan
  • 1 Bok choy
  • 2 Red chillithinly sliced
  • 1/2bunch Coriander
Homemade Red Curry Paste
  • 20 Dried red chillischopped and deseeded
  • 20g Fresh lemongrasssmashed to release flavour
  • 1tbsp Thai Gingerpeeled and grated
  • 4 Garlic clovespeeled and smashed
  • 1tbsp Shrimp pasteroasted in the oven at 180 degrees Celsius for 15 mins to release oils
  • 1tsp Ground coriander
  • 1tsp Ground cumin
  • 1tbsp Fresh Corianderchopped, including stalks and stems
  • 2 Banana shallots (or eschallots)roughly chopped
  • 1 Kaffir Limezested
  1. Heat vegetable oil in a wok over gentle heat.
  2. Add curry paste and gently “Cook Out” the flavours for about 4 minutes without drying out.
  3. Add the stock and stir rapidly to dissolve paste. Turn up the heat and simmer for 4-5 minutes to reduce liquid by 2/3
  4. Add coconut milk, sliced lime leaves, grated sugar and fish sauce, stir and taste add more fish sauce for a funkier flavour.
  5. Now sear your seasoned fish in a hot pan skin side down, flip the fish when the skin begins to crisp and finish flesh side down until just cooked (3-4 minutes depending on thickness)
  6. Add, gai lan and bok choy to the curry sauce stir gently to submerge. Cook for 2 minutes, you should have a rich pungent spicy sauce.
  7. Remove from heat. Stir through a handful of Thai basil leaves. Place the fish portions on top, squeeze some lime juice over and garnish with chilies and coriander.
  8. Serve with plain rice
Homemade Red Curry Paste
  1. Place the chopped chillies in a large bowl and pour over about 750 ml of boiled water. Let them soak for 10 minutes or so.
  2. Strain the chili’s but keep the water. Blend the chili’s in a food processor.
  3. Add all the remaining ingredients into the blender along with 50ml of the chilli water. Blitz on high until smooth and shiny, add some more chilli water if it needs.
  4. Store for up to 7 days in the fridge with a little oil on top or freeze it in single serve portions. Enjoy using it in place of store-bought curry paste.