Thai Red Curry Snapper

Ingredients

16 oz. Street Carts Red Curry Sauce
4 pieces of 3-4 oz. red snapper fillet, skin on
1 Tbsp. light soy sauce
1 tsp. lime juice
1 tsp. seafood seasoning
½ cup flour
2 Tbsp. vegetable oil
1 ½ cups jasmine rice
1 ½ cups water
½ cup coconut milk
Fresh Thai basil
Red chili peppers, sliced in half

Cooking Instructions

• Place jasmine rice, water, and coconut milk in pan over medium heat and bring to a boil.
• Cook for 5 minutes, stirring occasionally. Remove pan from heat and cover; let stand for 15 minutes.
• Place Street Carts Red Curry Sauce in a pan over medium heat, stirring occasionally.
• Season fish with soy sauce, seafood seasoning, and lime juice. Dust lightly with flour. Sauté the fish about 3-4 minutes or until the internal temperature reaches 165˚F.
• Serve fish on a bed of jasmine rice dressed with red curry sauce.
• Garnish with fresh Thai basil leaves and red chili peppers.