Ingredients
1 tablespoon olive oil
1 bunch scallions, white parts finely chopped and green parts sliced
6 cloves garlic, finely chopped
1 stalk lemongrass, bottom 2 inches finely chopped
1 piece ginger (1 by 2 inches), peeled, plus 1 teaspoon, peeled and minced
5 cans (12 ounces each) coconut milk
1 can (4 ounces) green curry
1/4 cup packed dark-brown sugar
1/4 cup Thai fish sauce
2 kaffir lime leaves
Juice of 4 limes
1 tablespoon grapeseed oil
6 fillets (6 ounces each) red snapper
Coarse salt and freshly ground white pepper
1 tablespoon olive oil
2 cups baby bok choy, sliced crosswise
1/2 cup salted cashews, toasted
Preparation
Heat olive oil in a medium saucepan over medium heat. Add garlic, scallion whites, lemongrass, and piece of ginger. Cook, stirring, until translucent, about 1 minute. Add coconut milk, green curry, sugar, fish sauce, and kaffir lime leaves; let mixture simmer for 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl; stir in lime juice and scallion greens set aside.
Preheat oven to 425 degrees. In a medium ovenproof skillet, heat grapeseed oil over medium-high heat. Season snapper with salt and pepper and add to skillet. Immediately transfer skillet to oven and cook until opaque, about 7 minutes. Remove from oven and keep warm.
In a medium skillet, add olive oil and minced ginger. Cook over medium heat, until ginger just begins to brown, about 1 minute. Add bok choy and cook until soft, 2 to 3 minutes. Season with salt and pepper; sprinkle over cashews and toss to combine.
To serve, spoon some of the sauce onto each of 4 plates. Top with bok choy and snapper; serve immediately.
