Snapper curry with green beans and coriander

Name: Snapper curry with green beans and coriander
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 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

This mild yellow curry is incredibly easy to whip up when you've got a good-quality curry powder on hand. Add a generous squeeze of lime to enhance the flavour.

May 07, 2018 2:00pm

Serves 4
15 mins preparation
15 mins cooking

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.