Barramundi and chickpea curry with spinach

Cooking Fish Barramundi and chickpea curry with spinach

This fragrant fish dish is a quick and easy take on a traditional Thai red curry.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Gluten free Sesame free Wheat free
  1. 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.
  2. 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.
  3. 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.
  4. Divide curry among serving plates and sprinkle with coriander leaves. Serve with rice and lemon wedges.

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125ml 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 tsp finely grated ginger
2 tsp chopped fresh coriander root
250ml coconut milk

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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