Preparation:
1. in large skillet, heat one cup of coconut milk. 2. add red curry base, stirring together well. 3. heat over medium high heat until an oil appears on the surface. 4. add lemon zest, seasoning sauce and brown sugar. stir to mix together well. 5. stir in remaining coconut milk and bring to a boil. 6. add red snapper fillets with skin side down. 7. reduce heat and simmer for 3 minutes. 8. turn fish once and cook for 3 more minutes. 9. serve with soft jasmine rice and any sauce remaining in pan. 10. sprinkle with fresh cilantro. |
