This is the last of the fresh snapper we caught. The rest of it has been vacuum sealed and put in the freezer for when friends come to visit (hint hint). Ron and I made this one up based on a bunch of other Thai recipes we read. It has a tiny bit of heat in the beginning that adds up as you eat it. If you don't like things spicy you may want to cut down on the hot chili sauce when you make it.
1 can coconut milk
1 Tbsp Thai red curry paste
2 cloves minced garlic
1 Tbsp sweet red chili sauce
1 Tbsp Sriracha hot chili sauce
1 1/2 Tbsp fish sauce
1 red bell pepper
First, start the rice cooking according to package instructions. I LOVE using a rice cooker because I never end up burning the rice.
In a large frying pan or wok spoon out the 'cream' from the top of the coconut milk can. I would guesstimate that the cream forms about an inch layer on top. Add in red curry, brown sugar, garlic, sweet red chili sauce, hot chili sauce and the fish sauce. Cook for about 5 minutes over medium heat. Add in the rest of the coconut milk, sliced red bell pepper and fish.
Continue to cook over medium heat until fish is cooked through and flaky. Add the juice of the lime to the pan and stir. Serve over the jasmine rice.