Thai Red Curry Snapper in Banana Leaf
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Feeds 3 - 4 people 
Prep time 180m
Cook time 25m
Description
Thai red curry snapper in banana leaf is a fragrant and flavourful dish that showcases the bold, aromatic essence of Thai cuisine. Fresh snapper is marinated in a rich red curry paste, then wrapped in banana leaves and gently steamed or grilled to perfection. The banana leaf not only imparts a subtle, earthy aroma but also seals in moisture, resulting in tender, flaky fish infused with spicy, savoury and slightly sweet flavours. This dish is both visually striking and delicious, making it perfect for special occasions or an elevated weeknight meal.
- 1 red snapper
- 4 tablespoons red curry paste
- Banana leaves
- Lime wedges, to serve
- Rub the curry paste all over the snapper, making sure to cover it well. Refrigerate for a few hours, if possible.
- Light the barbecue for direct cooking.
- Make a parcel with the banana leaves by overlapping them on a flat surface and placing the snapper on top. Close the parcel by folding the leaves over and transfer to the barbecue. Cooking times will depend on the size of the snapper, so cook for 10 minutes, then check every 5 to see if it is cooked through.
- This is lovely served with greens, such as bok choi.
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