Barramundi and chickpea curry with spinach

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

Recipe «Barramundi and chickpea curry with spinach» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.