Barramundi and bamboo red curry

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Barramundi and bamboo red curry

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  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

An easy weeknight dinner that is quick and easy to make. fish sauce adds an authentic, traditional saltiness to the curry.

Featured in
Easy dinner recipes, Asian recipes

Ingredients

  • 400ml can coconut milk
  • 1 tablespoon red curry paste
  • 800g barramundi fillets, cut into large pieces
  • 225g can sliced bamboo shoots, julienned
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 1 cup fresh basil leaves
  • Steamed jasmine rice, to serve
  • Small basil leaves, extra, to serve

Method

  • Step 1
    Add 60ml (1⁄4 cup) of the coconut milk to a wok over high heat and cook, stirring, for 5 minutes or until the coconut milk splits. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
  • Step 2
    Gradually stir the remaining coconut milk into the wok. Reduce the heat to low and simmer for 8 minutes or until thickened.
  • Step 3
    Add the barramundi, bamboo shoots, fish sauce and brown sugar. Cook for 4-5 minutes or until the barramundi is just cooked through. Stir in the basil. Serve with the rice and top with the extra basil.

  • High protein
  • Low carb
  • Lower gi

Nutrition

  • 2007 kj

    Energy

  • 20g

    Fat Total

  • 16g

    Saturated Fat

  • 3g

    Fibre

  • 43g

    Protein

  • 31g

    Carbs (total)

All nutrition values are per serve

Notes

Freeze any leftover red curry paste in individual portions in snaplock bags – just make sure to squeeze out any air. Defrost the portions you need and stir into fish cakes, stir-fries and Asian-inspired soups and curries for an instant flavour boost.

  • Author: Alison Adams
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au

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