
For this aromatic nasi padang dish, red snapper is simmered in a spicy coconut curry.
Ingredients
For the Paste
- 5 small Asian shallots or 2 regular shallots, peeled
- 6 fresh red Thai chiles, stemmed
- 4 cloves garlic, peeled
- 1 (2”) piece ginger, peeled and thinly sliced
- 1 (1”) piece fresh or frozen turmeric, peeled and thinly sliced or ½ tsp. ground turmeric
- ¾ tsp. ground coriander
- 4 Candlenuts or macadamia nuts
For the Curry
- 2 whole red snapper (about 1½ lb. each), cleaned and cut crosswise 1½” thick (head and tails discarded)
- 2 tsp. fresh lime juice
- Kosher salt, to taste
- 3 tbsp. canola oil
- 3 fresh or frozen Kaffir lime leaves
- 2 fresh red Thai chiles, stemmed and halved lengthwise
- 2 stalks lemongrass, trimmed, crushed, and tied into knots
- 1 bay leaf
- 1½ cups coconut milk, preferably UHT from a carton
- 1½ tbsp. tamarind concentrate, preferably Thai Fruit brand
- 3 tbsp. coconut cream, preferably UHT from a carton
- 1 tbsp. grated palm sugar
- Cooked jasmine rice, for serving
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Instructions
Step 1
Make the paste: Purée shallots, chiles, garlic, ginger, turmeric, coriander, candlenuts, salt, and 2 tbsp. water in a small food processor into a smooth paste; set aside.
Step 2
Rub snapper with lime juice and season with salt; let sit 10 minutes.
Step 3
Make the curry: Heat oil in a 12” skillet over medium-high heat. Add reserved paste, Kaffir lime leaves, chiles, lemongrass, and bay leaf; cook, stirring constantly, until golden and aromatic, 3–4 minutes. Stir in coconut milk and 1¼ cups water; bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 5 minutes. Add snapper and tamarind; cook until fish is done but not falling apart, 4–6 minutes. Stir in coconut cream, palm sugar, and salt. Serve with jasmine rice on the side.
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