Thai Green Curry with Snapper

Thai Green Curry with Snapper
DifficultyBeginner

Aromatic and creamy, Thai Green Curry with Snapper is a fragrant coconut-based curry layered with the herbal punch of lemongrass, kaffir lime, Thai basil, and green chilies. Tender pieces of snapper gently poach in the curry sauce, absorbing its spicy-sweet depth while retaining their delicate flake. Best served with jasmine rice for a truly satisfying and soul-warming Thai experience.

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
For the Fish
 1 lb snapper fillets, skin removed, cut into 2-inch pieces
 1 tsp fish sauce
 ½ tsp salt
 1 tbsp lime juice
For the Green Curry
 2 tbsp green curry paste (store-bought or homemade)
 1 ½ tbsp vegetable oil
 1 can full-fat coconut milk (divided)
 ½ cup chicken or vegetable broth
 1 tbsp palm sugar (or light brown sugar)
 2 tbsp fish sauce (adjust to taste)
 4 kaffir lime leaves, torn (or 1 tsp lime zest)
 1 small Thai eggplant (or Japanese eggplant), sliced
 ½ red bell pepper, sliced thin
 1 Thai green chilies (optional, for heat)
 ½ cup fresh Thai basil leaves (plus more for garnish)
 1 cup snap peas or green beans (optional)
Marinate the Snapper
1

  1. In a bowl, gently toss snapper pieces with 1 tsp fish sauce, ½ tsp salt, and 1 tbsp lime juice.

  2. Let sit for 15 minutes while prepping the curry base.

Bloom the Curry Paste
2

  1. In a wok or deep skillet, heat 1½ tbsp oil over medium heat.

  2. Add 2 tbsp green curry paste and fry for 2 minutes until fragrant and slightly darkened.

  3. Spoon in half the coconut milk and stir vigorously until the oil begins to separate and the paste becomes thick and glossy.

Build the Curry
3

  1. Pour in the remaining coconut milk and ½ cup broth. Stir to combine.

  2. Add palm sugar, fish sauce, and kaffir lime leaves.

  3. Bring to a gentle simmer over medium-low heat.

Add Vegetables and Fish
4

  1. Add eggplant slices, snap peas, and red bell pepper. Simmer for 5–7 minutes until just tender.

  2. Gently lower marinated snapper into the curry. Cover and simmer for 6–8 minutes, or until the fish is opaque and flakes easily.

Finish and Garnish
5

  1. Turn off the heat. Stir in Thai basil leaves and adjust seasoning with extra fish sauce or lime juice to taste.

  2. Garnish with fresh basil, sliced green chili, and a swirl of coconut cream if desired.

To Serve
6

Serve hot with steamed jasmine rice or sticky rice. Accompany with:

 

  • Thai cucumber salad

  • Fresh lime wedges

  • Crispy shallots or chili oil for extra heat

Variations
7

  • Swap snapper with cod, halibut, or shrimp

  • Use zucchini or bamboo shoots instead of eggplant

  • Add tofu or chickpeas for a vegetarian twist

Pairing Suggestions
8

  • Drink: Off-dry Riesling, Grüner Veltliner, or Singha beer

  • Non-Alcoholic: Thai iced tea, coconut water, or lime soda

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Ingredients

For the Fish
 1 lb snapper fillets, skin removed, cut into 2-inch pieces
 1 tsp fish sauce
 ½ tsp salt
 1 tbsp lime juice
For the Green Curry
 2 tbsp green curry paste (store-bought or homemade)
 1 ½ tbsp vegetable oil
 1 can full-fat coconut milk (divided)
 ½ cup chicken or vegetable broth
 1 tbsp palm sugar (or light brown sugar)
 2 tbsp fish sauce (adjust to taste)
 4 kaffir lime leaves, torn (or 1 tsp lime zest)
 1 small Thai eggplant (or Japanese eggplant), sliced
 ½ red bell pepper, sliced thin
 1 Thai green chilies (optional, for heat)
 ½ cup fresh Thai basil leaves (plus more for garnish)
 1 cup snap peas or green beans (optional)
Thai Green Curry with Snapper
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