Authentic Padang Red Snapper Curry with Coconut Milk

Padang-Style Red Snapper Curry (Gulai Ikan Kakap Padang)

Indulge in the rich and flavorful experience of Padang-Style Red Snapper Curry, a celebrated dish from Indonesia renowned for its aromatic spices and creamy coconut base. Perfect for a family meal or special gathering, this curry blends the heat of green chilies with the complex flavors of fresh herbs and spices. Follow this simple yet rewarding recipe to create an authentic culinary delight.

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Ingredients:

• 1 whole red snapper (kakap), cut into two pieces
• 500 grams red snapper fillets, cut into chunks
• 800 ml coconut milk (made from 350 grams grated coconut)
• 1 large lemongrass stalk (sereh)
• 2 bay leaves (daun salam)
• 2 kaffir lime leaves (daun jeruk)
• 1 turmeric leaf (daun kunyit) (optional)
• 3 tamarind pods (asam jawa) (use asam kandis if available)
• 8 green chilies (cabe keriting ijo), left whole
• Oil for sautéing

For the Spice Paste:

• 8 cloves garlic (bawang putih)
• 5 shallots (bawang merah)
• 1 thumb-sized piece of ginger (jahe)
• 2 thumb-sized pieces of turmeric (kunyit) (add more if needed for a richer color)
• 1 thumb-sized piece of young galangal (lengkuas muda)

Instructions:

1. Prepare the Spice Paste:

   • In a blender, combine garlic, shallots, ginger, turmeric, and young galangal. Blend until you achieve a smooth paste. This aromatic base will give your curry its rich flavor.

2. Sauté the Spice Paste:

   • Heat a generous amount of oil in a large pot over medium heat. Add the blended spice paste, lemongrass, bay leaves, kaffir lime leaves, and turmeric leaf if using. Sauté until the paste becomes fragrant and the oil starts to separate, about 5-7 minutes.

3. Add the Coconut Milk:

   • Pour in the coconut milk, stirring to combine with the sautéed spice paste. Add the tamarind pods. Bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent the coconut milk from curdling.

4. Cook the Fish:

   • Once the coconut milk starts to simmer, add the red snapper chunks and green chilies. Cook until the fish is thoroughly cooked and tender, and the sauce has thickened to your desired consistency, about 15-20 minutes.

5. Finish and Serve:

   • Adjust seasoning to taste. Once the fish is cooked and the curry has thickened, remove from heat. Serve hot with steamed rice or your preferred side.

Enjoy your Padang-Style Red Snapper Curry, a dish that brings the vibrant flavors of Indonesia right to your table. This recipe is perfect for those who appreciate the complexity of traditional Indonesian spices combined with the richness of coconut milk.