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Whole barbecued Thai red curry snapper with coconut rice recipe
Whole barbecued Thai red curry snapper with coconut rice recipe
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Impress your guests with a Thai-inspired whole snapper, ideal for entertaining at your weekend barbecue.
Ingredients:
  • 1.5kg whole snapper, cleaned, scaled
  • 87.50 gm Thai red curry paste
  • 6 fresh coriander roots, plus 10cm stems, washed
  • 6 makrut lime leaves
  • 270ml can coconut milk
  • 24.40 gm fish sauce, plus 1/2 tsp extra
  • 21.00 gm lime juice, plus lime wedges to serve
  • 2.50 gm caster sugar
  • 1 long green chilli, thinly sliced
  • 27.50 gm toasted coconut flakes
  • 1 Lebanese cucumber, seeded, thinly sliced diagonally
  • 125.00 ml fresh coriander sprigs
  • 125.00 ml fresh Thai basil leaves
  • 600.00 gm basmati rice, rinsed
  • 1 1/2 x 400ml cans coconut milk
  • 3cm piece fresh ginger, peeled, thinly sliced
Instructions:
  • Preheat the barbecue on medium-high heat with the hood closed. Lay two 60cm pieces of foil in a cross shape on a large baking tray. Place a 40cm piece of baking paper on top. Put the snapper on the paper. Coat the snapper with curry paste and stuff the cavity with coriander roots, stems, and 3 kaffir lime leaves. Finely shred the remaining leaves. Drizzle coconut milk and fish sauce over the snapper, then sprinkle with the shredded leaves. Fold the foil ends together to enclose tightly. Grill the snapper with the hood closed using indirect heat for 40 to 45 minutes until cooked through.
  • Prepare the Coconut Rice by combining all the ingredients in a large saucepan. Bring to a boil, then cover and simmer for 12 minutes. Let it stand for another 10 minutes before fluffing it up with a fork. Season to taste.

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