Name: Snapper curry with green beans and coriander
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp grapeseed oil; 1 red onion, finely grated; 3 garlic cloves, finely grated; Large handful of fresh curry leaves; 2½ tbsp yellow curry powder; 2 very ripe large tomatoes, coarsely chopped; 400 ml coconut milk; 2½ tbsp tamarind purée, mixed with 250ml warm water; 2 lemongrass stalks, bruised; 30 gm ginger (about 6cm), thinly sliced; 750 gm skinned and boned snapper, cut into 3cm pieces; 300 gm green beans, halved; 1½ tbsp coconut sugar or grated palm sugar, or to taste; Fish sauce, to taste; Steamed rice, coriander and lime wedges, to serve

Seek out a good yellow curry powder; we used Herbie’s (herbies.com.au). It’s important to toast it well when it’s first added to bring out the full flavour.

Ingredients

2 tbsp grapeseed oil

1 red onion, finely grated

3 garlic cloves, finely grated

Large handful of fresh curry leaves

2½ tbsp yellow curry powder

2 very ripe large tomatoes, coarsely chopped

400 ml coconut milk

2½ tbsp tamarind purée, mixed with 250ml warm water

2 lemongrass stalks, bruised

30 gm ginger (about 6cm), thinly sliced

750 gm skinned and boned snapper, cut into 3cm pieces

300 gm green beans, halved

1½ tbsp coconut sugar or grated palm sugar, or to taste

Fish sauce, to taste

Steamed rice, coriander and lime wedges, to serve

Method

1.Heat oil in a large saucepan or wok over high heat. Add onion, garlic, curry leaves and a pinch of salt, and stir-fry until fragrant and onion softens (1-2 minutes). Add curry powder and stir continuously until fragrant (1 minute). Add tomato and cook until it starts to break down (2-3 minutes), then add coconut milk, tamarind, lemongrass and ginger, bring to the boil, then reduce heat to medium and simmer until well flavoured (5-6 minutes).

2.Add snapper and beans and simmer until just cooked (4-5 minutes). Remove pan from heat, add sugar and season to taste with fish sauce. Serve with steamed rice, coriander and lime wedges.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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