1.

To prepare the red curry paste, process ingredients in a food processor to a fine paste and refrigerate in a sterile jar for up to 2 weeks.

2.

Heat the oil in a frying pan over medium heat, add ¼ cup of the red curry paste and sauté until fragrant (3-5 minutes). Add the chilli jam and palm sugar, stir until the sugar dissolves, then add the coconut cream, oyster sauce and lime leaves. Bring to the boil and cook until flavours combine (1-2 minutes), then taste for seasoning and add a few drops of fish sauce and lime juice to taste. Use immediately or refrigerate until required.

3.

Stuff the cavity of the snapper with the herbs, then spread curry sauce over each side of the snapper, reserving about ½ cup to serve. Wrap fish in banana leaves and secure with string, then place on a hot barbeque and cook for 12-15 minutes each side. Serve drizzled with extra curry sauce and papaya salad.