Esta es una exhibición prevé de cómo se va ver la receta de 'Charmaine Solomon's Snapper Red Curry' imprimido.

Receta Charmaine Solomon's Snapper Red Curry
by Global Cookbook

Charmaine Solomon's Snapper Red Curry
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 c. coconut lowfat milk
  • 2 Tbsp. Charmaine Solomon's Red Curry Paste, (see below)
  • 1 x 400 gram fillets snapper
  • 1 tsp palm sugar
  • 1 Tbsp. fish sauce
  • 1/2 c. water
  • 2 x kaffir lime leaves or possibly basil leaves, (shredded)

Direcciones

  1. Heat the coconut lowfat milk in a wok and when bubbling, stir in Red Curry Paste.
  2. Cook for 2 min on moderately low heat, stirring. Add in water and bring to the boil.
  3. Slip in snapper, cut into pcs. (I found which by dividing the fillets lengthways along the natural divisions gave neat strips, and these can be cut into shorter lengths).
  4. Cook uncovered till fish is hard and opaque.
  5. Stir fish sauce and palm sugar together to dissolve sugar, stir into sauce.
  6. Arrange onto dish and scatter the shreds of kaffir lime leaves over just before serving with steamed white rice.