An easy weeknight dinner that is quick and easy to make. Fish sauce adds an authentic, traditional saltiness to the curry.
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 1Add 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 2Gradually stir the remaining coconut milk into the wok. Reduce the heat to low and simmer for 8 minutes or until thickened.
- Step 3Add 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
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