RECIPE

Golden Glow Curry with snapper, coconut & kaffir lime

SERVES: 2

serves 2

COOKING TIME: 30-35 MINUTES

This curry is packed with anti-inflammatory goodness. It’s nourishing, simple, and absolutely delicious, perfect for a wholesome weeknight dinner. 

Ingredients

For the Curry

  • 2 tbsp Maple Co Golden Glow spice blend
  • Sea salt, to taste
  • 1 can (400 ml) coconut cream
  • 3 kaffir lime leaves, finely sliced with scissors
  • 1 cup green beans, trimmed

For the Fish

  • 1 snapper fillet cut into 4
  • 1 tbsp ghee or coconut oil
  • Juice of 1 lime
  • Sea salt, to season

To Serve

  • Steamed jasmine or basmati rice
  • Toasted coconut flakes
  • Fresh coriander, dill & Thai basil leaves
  • Chilli sliced

Method

  1. Make the Curry Base
    In a saucepan, whisk together Golden Glow spice blend, a pinch of sea salt, and coconut cream. Warm gently over medium heat until smooth and fragrant. Add kaffir lime leaves and simmer for 5 minutes to infuse.
  2. Add Vegetables
    Add green beans to the curry base. Simmer for 2 minutes until tender but still vibrant. Turn off heat.
  3. Cook the Fish
    Heat ghee or coconut oil in a large pan over medium heat. Gently add the snapper fillets, seasoned with salt and lime juice. Pan-fry for 3–4 minutes each side (depending on thickness) until just cooked through.
    Alternatively, bake fish at 180°C for 12–15 minutes, drizzled with oil and seasoned with salt and lime juice.
  4. Assemble
    Spoon the warm curry and vegetables into bowls. Gently place snapper fillets on top.
  5. Finish & Serve
    Sprinkle with toasted coconut flakes and plenty of fresh herbs coriander, dill, and Thai basil. Add chilli. Serve with jasmine rice.
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Golden Glow Spice

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