Red Snapper with a Red Thai Curry Sauce

Tastebud pleaser.

By: Kat Jamieson, Author of Blended
Red Snapper with a Red Thai Curry Sauce

Before we move into our next contributor, we would like to share another easy-to-make recipe from tastemaker and author Kat Jamieson from her cookbook, Blended, to rē•create for yourself or your loved ones. 

Kat offers a seasonally-inspired holistic approach to cooking, entertaining, and living well. Think of her offerings as a beautiful guide inviting you to rē•spin your palate with delicious flavors. 

The recipe below will make the perfect addition to an elegant brunch, luncheon, or family dinner. 

Red Snapper with a Red Thai Curry Sauce

Serves 4


  • 2 tbsp olive oil
  • 4 red snapper filets, skin on, deboned salt and pepper
  • Four carrots, shredded into strips
  • Four large bok choy quartered
  • Two medium zucchini, fine diced


  • 2 tbsp olive oil
  • Three shallots, peeled and chopped fine
  • Four cloves of garlic, grated
  • 1 tbsp ginger, grated
  • 3 tsp red curry paste
  • 1 1⁄2 tbsp fish sauce
  • One can unsweetened whole-fat coconut milk
  • Two kaffir lime leaves (if you can’t find kaffir lime leaves, omit them!)
  • 2 tbsp lime juice 1 tsp lime zest

Method of Preparation:

  1. Heat oil in a saucepan over medium-high heat. Add chopped shallot, ginger, and garlic and stir until tender, about 5 minutes. 
  2. Stir in curry paste and fry the paste for 1 or 2 minutes.
  3. Add in the coconut milk, lime leaves, lime juice, zest, and fish sauce. Simmer gently.
  4. Meanwhile, heat a large non-stick skillet over medium-high heat. Add olive oil.
  5. Dry your fish filets very well, and take a sharp knife and create three small slits down the center of the skin. 
  6. Season the fish with salt and pepper. Sear the fish skin side down, using your spatula to press the filets down evenly. 
  7. Turn the heat down to medium and cook until the skin is crispy about 4 minutes. 
  8. Next, turn the fish over and cook for one minute, just until the fish is cooked through.
  9. Remove the fish and wipe the pan out. Add water a quarter of the way up the pan, and add in the bok choy, carrot, zucchini, and a pinch of salt. 
  10. Cover with a lid and lightly steam everything for about 3-4 minutes until the vegetables are cooked.
  11. Lay the vegetables into a bowl and place a filet of snapper on top.
  12. Carefully spoon the sauce into the bowl and garnish with a lime wedge and fresh herbs.

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