RED SNAPPER WITH RED THAI CURRY SAUCE
	Filets of red snapper are pan sautéed and topped with a rich coconut milk based spicy red curry sauce. Served with jasmine rice and baby bok choy. To see a more detailed photograph, click here $12.95 per serving TYPES OF COOKING REQUIRED: Boiling, steaming, sautéing
	COOKBOX INCLUDES: Instructions [A] Red Snapper Filets [B] Fish Rub [C] Jasmine Rice [D] Red Thai Curry Sauce [E] Baby Bok Choy [F] Minced Pepper [G] Minced Cilantro	EQUIPMENT YOU NEED: Small/Medium 1½-3 quart saucepan with cover for rice Large 10+" nonstick skillet with cover Medium 2-4 quart saucepan with cover for bok choy Spatula or turner
	INGREDIENTS Red snapper filets, jasmine rice, bok choy, red Thai curry sauce (unsweetened coconut milk, chicken stock(water, chicken, chicken backs and necks, onion, carrots, celery, leek, parsley, black peppercorn) lemongrass, red chili, sugar, fish sauce, garlic, onion, shrimp paste galangal turmeric, kaffir lime leaves, spices, salt), fish rub (lemongrass, red chili flakes, garlic, sugar, canola oil, turmeric), minced serrano pepper, cilantro	INGREDIENTS YOU NEED: 2 Tablespoon canola or other cooking oil for fish 1½ water for rice ½ cup water for bok choy Salt and Pepper
	To see cooking instructions, click here. Top of Page