Green Curry of Red Snapper

Preparation info
  • for


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

This needs no introduction, except for the usual reminder that the fish must not be overcooked. Grey mullet or monkfish will be good alternatives to the snapper. Green curries are usually made with chicken or pork, but the flavour also suits fish very well.


  • about 900 g/2 lb fillets of snapper, grey mullet or monkfish
  • 1–2


Cut the fish fillets into pieces about 5 cm/ 2 inches square and 2 cm/ ¾<