This fragrant fish dish is a quick and easy take on a traditional Thai red curry.
• Prep time: 20 minutes
• Cook time: 10 minutes
• Yield: Serves 4
• 125ml (1/2 cup) Massel chicken style liquid stock
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 650g barramundi fillets, cut into large pieces
• 1 x 400g can chickpeas, rinsed, drained
• 70g baby spinach leaves
• Fresh coriander leaves, to serve
• Steamed rice, to serve
• Lemon wedges, to serve
• 1 fresh long red chilli, deseeded, coarsely chopped
• 1 stem lemon grass, white part only, finely chopped
• 1 French shallot, peeled, chopped
• 1 garlic clove
• 2 tsps finely grated ginger
• 2 tsps chopped fresh coriander root
• 250ml (1 cup) coconut milk
- To make curry paste, place chilli, lemon grass, shallot, garlic, ginger, coriander root and coconut milk in the bowl of a food processor. Process until smooth.
- Heat paste in a wok over medium heat for 1-2 minutes or until aromatic. Add stock, fish sauce and sugar and cook, stirring occasionally, for 1-2 minutes.
- Add fish and cook for 2-3 minutes or until flesh flakes easily when tested with a fork. Add chickpeas and spinach and cook for 1-2 minutes or until spinach wilts.
- Divide curry among serving plates and sprinkle with coriander leaves. Serve with rice and lemon wedges.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-chickpea-curry-spinach/23af2737-011c-465d-8667-63ab72d8b16e