INGREDIENTS

  • 1 large fingerling potato , peeled, thinly sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh turmeric, grated
  • 1/4 cup coconut cream
  • 2 tablespoons pureed chipotle chiles
  • 2 teaspoons fish sauce
  • 1 teaspoon palm sugar
  • 14 ounces red snapper , cut in 1 x 1 chunks
  • 1 1/4 cups coconut milk
  • 1/2 avocado , sliced
  • 1 green mango , thinly sliced
  • 3red jalapeno chiles, seeded, thinly sliced
  • 1/2 lime
  • 12 mint leaves

DIRECTIONS

  1. Bring a small saucepan of water to a boil, add the salt, potato, and turmeric. Reduce to a simmer. After ten minutes, remove and strain.
  2. In a wok, over medium heat, simmer the coconut cream for five minutes, taking care not to burn it.
  3. Add the chipotle puree and stir until fragrant, one to two minutes.
  4. Add the palm sugar and fish sauce, cook for two minutes, or until it darkens.
  5. Add the fish, coating the pieces in the curry.
  6. Slowly incorporate the coconut milk.
  7. Gently stir in the strained potato, red jalapenos, mango, avocado, eight of the mint leaves, and squeeze the juice of the lime into the curry.
  8. Cook for two minutes until it’s done.
  9. Serve over rice, and garnish with the remaining mint leaves.
  10. Enjoy.