INGREDIENTS
1 tablespoon red curry paste
1 cup coconut cream
Juice of one lime
1 small head bok choy
1 teaspoon coconut oil
2 150g snapper fillets
Salt and pepper to taste
1 cup mushrooms of choice
1/2 cup cashews
METHOD
In a small saucepan, combine the curry paste and coconut cream. Cook over a low heat until the sauce thickens slightly, about 10 minutes, then add half the lime juice and cashews.
Chop the bok choy into bite size pieces and steam until its slightly tender but still firm.
Put the oil in a fry pan over a medium heat. Season the fillets with salt and pepper and place them skin down in the pan. Cook for 5 minutes until the skin is crisp and golden. Flip and cook for a further 3 minutes or until fillets are cooked through.
Remove the fillets from the pan and immediately add the mushrooms, bok choy and remaining lime juice. cook for 3-4 minutes.
Place snapper fillets on plates , divide the vegetables between 2 plates. Drizzle with the curry sauce.
Serve
