Back to Recipe Menu

Red curry Snapper


  • Heat a little oil in a large heavy-bottomed pan and gently sauté the garlic and onion until reasonably tender.
  • Then add the curry paste and ginger. Mix well and briefly cook, continually stirring to toast the spices.
  • Add the tomatoes, coconut milk, stock, sugar, lime juice, fish sauce and pumpkin. Stir well and bring to the boil.
  • Then place the fish on top of the sauce, scatter the beans over, cover and cook until just ready.
  • To serve, carefully transfer the fish to a large plate, spoon the sauce and vegies over the top and garnish with spring onion.
  • nb. Cubed fish could be used instead of the whole fish, if you prefer.


  • vegetable oil
  • 2 garlic cloves, crushed
  • 1 smallish onion, finely chopped
  • 1-2 tbsp Thai red curry paste
  • 1 tspn grated fresh ginger
  • ½ cup diced tomatoes
  • ½ cup coconut milk
  • ½ cup chicken or fish stock
  • 1 tspn shaved palm sugar (or soft brown sugar)
  • juice of ½ lime
  • ½ tbsp Asian fish sauce
  • ½ small butternut pumpkin, cubed
  • 1 whole baby snapper
  • 10 green beans, cut into lengths
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm