snapper chu chee - i have no idea what i'm doing

so last week at work i got this fancy idea in my head that i wanted to make a low carb version of a thai dish i really wanted to eat but couldn't because of the stupid dang ole stupid carbs.  so this is fried snapper with a spicy red curry on top.  cook time + prep time ~1.5hr, makes four servings,  ~5.1 net carbs per serving

ingredients:

4 snapper filets - seasoned
2 cup coconut milk, or 2 cup chicken broth and this dried creamed coconut stuff
1 portobello mushroom cap - thinly sliced
1 jalapeno - thinly sliced
5 oz macadamia nuts - ground well
2 tbsp heavy cream
2 eggs
3 tbsp red curry paste
safflower oil for frying

• beat eggs and cream together.  dredge fish in egg then lightly coat in macadamia nuts.  in a large pan over medium high heat fry each fish filet in safflower oil.  be careful, cause its not super well coated, and snapper can fall apart easily.  let the grease dry off on a paper bag or something.  i put mine in the oven at 200 degrees to keep warm while i worked on the sauce.
• in a medium sized sauce pan over medium heat, smash up curry paste in 0.25 cup of coconut milk.  once disolved, and simmering a bit, add mushrooms and jalapenos and stir well.  add remainder of liquid and boil until cooked down to half its original volume.  i guess you could use this time to fry the fish, but i really didn't know what i was doing at the time.  turned out alright tho.

serve a bit of the fish with a bit of the sauce on top.  we served ours on green beans.  it was quite spicy and quite good.