Become a Customer

Thai Red Curry Grouper

Thai Red Curry Grouper

Share Recipe

Facebook
Twitter
WhatsApp
Email

Thai Red Curry Grouper

For the Grouper:

  • 2 grouper fillets (6–8 oz each)
  • Salt & pepper to taste
  • 1 tbsp olive oil

For the Coconut Curry Sauce:

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tsp fish sauce (optional)
  • 1 tsp brown sugar
  • 1 lime (juice only)
  • 1 cup shredded carrots or julienned bell peppers
  • Chopped cilantro for garnish

For the Rice:

  • 1 cup jasmine rice
  • 1¼ cups water
  • ¼ cup coconut milk
  • Pinch of salt

Directions

Cook the Rice:

Rinse jasmine rice and combine with water, coconut milk, and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let rest 5 minutes, then fluff.

Prepare the Sauce:

In a saucepan, heat olive oil. Sauté garlic and ginger until fragrant. Stir in curry paste and cook for 1 minute. Add coconut milk, fish sauce (if using), brown sugar, lime juice, and carrots. Simmer for 10 minutes until slightly thickened.

Cook the Grouper:

Season fillets with salt and pepper. Heat olive oil in a skillet over medium-high. Sear grouper 3–4 minutes per side until golden and cooked through.

Assemble:

Spoon coconut rice into bowls. Ladle curry sauce around the rice. Top with grouper fillet and finish with fresh cilantro.

Video Tutorial