Red Snapper With Mango Chipotle Curry

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
• 3 red jalapeno chiles, seeded, thinly sliced
• 1/2 lime
• 12 mint leaves

Directions

1. 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. 2

   In a wok, over medium heat, simmer the coconut cream for five minutes, taking care not to burn it.

3. 3

   Add the chipotle puree and stir until fragrant, one to two minutes.

4. 4

   Add the palm sugar and fish sauce, cook for two minutes, or until it darkens.

5. 5

   Add the fish, coating the pieces in the curry.

6. 6

   Slowly incorporate the coconut milk.

7. 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. 8

   Cook for two minutes until it's done.

9. 9

   Serve over rice, and garnish with the remaining mint leaves.

10. 10

    Enjoy.