At the Fort Lauderdale Home Design and Remodeling Show, we had the honor of welcoming Chef Amanda, a standout from Hell’s Kitchen: Head Chefs Only (Season 23) and the talented Sous Chef at the Oceanic in Pompano Beach. She wowed us with the best Snapper recipe. This dish is all about bold flavors, rich textures, and, of course, the magic of a beautifully balanced coconut curry sauce.
While Chef Amanda served this dish with perfectly seared snapper and sushi rice, she encourages home cooks to get creative. Jasmine rice makes a great alternative, and the versatile sauce pairs well with any protein or vegetable. Whether you’re steaming mussels for an elegant appetizer, drizzling it over sautéed chicken or pork with peppers and onions, or even freezing it for a quick weeknight upgrade, this sauce is a game-changer.
Coconut Curry Sauce Recipe
Ingredients:
- 2 Tbsp neutral oil (like grapeseed)
- 2 medium carrots, sliced
- 1 large white onion, sliced
- 2 Tbsp ginger paste or minced ginger
- 1 Tbsp lemongrass paste or 1 piece lemongrass, smashed
- 3 Tbsp minced garlic
- ½ cup Masaman or red curry paste
- 2 large tomatoes, diced
- 1 cup sherry wine (optional)
- 4 cups chicken or vegetable stock
- 1 (13.5 oz) can coconut milk
- 1 cup fresh basil, rough chopped
- 1 cup fresh mint, rough chopped
- 1 cup fresh cilantro, rough chopped
- 3 limes, juice and zest
- Salt, to taste
Directions:
1. Sauté the aromatics: In a Dutch oven over medium-high heat, heat the oil and sauté the carrots and onion until slightly browned.
2. Build the flavor base: Add lemongrass and ginger, stirring for 2 minutes. Then, mix in the garlic and cook for another 1-2 minutes until golden.
3. Spice it up: Stir in the curry paste, cooking for about a minute to release its flavors.
4. Tomato time: Add the diced tomatoes and cook for 5 minutes until softened.
5. Deglaze & simmer: If using, pour in the sherry wine and let it reduce until the alcohol cooks off. Then, add the stock and coconut milk, bringing it to a boil before reducing to a simmer.
6. Let it develop: Simmer for 20 minutes, stirring occasionally. Then, add the lime zest and fresh herbs, cooking for 5 more minutes.
7. Blend & strain: Remove from heat and blend using an immersion blender. Strain through a fine mesh sieve for a smooth, velvety texture.
8. Finish with freshness: Stir in the lime juice and season with salt to taste.
How to Serve
For a chef-worthy plate, pair this creamy, aromatic sauce with seared snapper and fluffy jasmine rice. If seafood isn’t your thing, try it with chicken, pork, or a mix of roasted vegetables. Hosting a dinner party? Use it to steam mussels and serve with crusty bread for an easy, show-stopping appetizer.
Chef Amanda’s coconut curry sauce is proof that a great sauce can transform any meal. Try it at home and bring restaurant-quality flavors to your kitchen!
Explore other flavors at the OCEANIC in Pompano Beach, FL.
👉 Have you tried this recipe? Let us know how you served it!
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