Onion Bisque with Bacon and Goat Cheese

Red Snapper Coconut Curry

Coconut Curry Snapper

This dish was the follow-up to the Roasted Pasilla Peppers Stuffed with Red Snapper Pico de Gallo!  It’s a nice savory comforting coconut curry.  It combines some of the flavors of Indian and Thai curries, with a light and flaky fish, Red Snapper, and a slightly bitter Belgian Endive.  This was yet another dish cooked at a friends place when I had free-range to attack the friends pantry and fridge for ingredients.  I only brought the endive, snapper, and garlic, everything else was made with what my friend had in her pantry/fridge.  It turned out great, and if everyone hadn’t already eaten pizza, and the stuffed peppers, and chips, etc, I’m sure there wouldn’t have been left overs!


  • 1/2lb Snapper Filet (Be sure to remove bones)
  • 2 Belgian Endives (cut off the base and slice)
  • 1/2 Red Bell Pepper – Diced
  • 1/2 Yellow Onion – Diced
  • 2 Cloves Garlic – Minced
  • 1 Can of Coconut Water, with or without pulp
  • 1/2 Stick of Unsalted Butter
  • 1/4 – 1/3 Cup of Hot Madras Curry Powder
  • 2 Tbsp Paprika
  • 1 Tsp Cumin
  • 1 Tbsp Black Pepper
  • 1 Tbsp Salt
  • 1 Tsp Sriracha Hot Sauce **Optional**


  1. Heat a large pan to medium heat
  2. Add 2Tbsp butter
  3. Cook the butter for 2 – 3 minutes until it starts to brown (clarify)
  4. Add the endive, onion, and bell pepper
  5. Sprinkle with salt and pepper
  6. Cook 7 minutes, stirring occasionally
  7. Add Garlic, cook 3-4 minutes more, until garlic is more translucent
  8. Add 1/4 can of Coconut water and deglaze any browned bits on the pan
  9. Add the paprika, cumin, black pepper, and salt
  10. Turn heat to medium-high
  11. When a lot of the liquid has reduced, add another 1/4 can of Coconut water
  12. Add Hot Madras Curry Powder, and Sriracha(optional sriracha)
  13. Heat another pan to medium high heat
  14. Roughly chop your snapper filet
  15. Add 1 Tsp of butter to your hot pan
  16. As soon as the butter is melted, add the snapper
  17. Stir constantly until most of the fish is mostly opaque
  18. Remove from heat
  19. Add the remaining 1/2 can of Coconut Water
  20. Add the remaining butter, stir until melted
  21. Reduce until there’s about a 1/4 can’s worth of liquid remaining, and it’s thickened
  22. Add the Snapper
  23. Turn off the heat, and let sit for 3-4 minutes
  24. SERVE!

Snapper has a wonderfully light texture and an amazingly delicate flavor, and while this dish might overpower it’s flavor the fish is meant to balance the dish more than star in it.  Snapper is perfect for this curry because it doesn’t have a prominent fish flavor, allowing it to marry with the other ingredients in the dish, instead of overwhelming them.  This dish is best served over white rice, but is great in a bowl by itself too!  I hope you like it, and I’d love to hear what you think about it!


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