Ditch the take-away and create your own Thai feast with this green curry.
- Season the barramundi with salt and pepper on both sides.
- Heat oil in a non-stick pan over a medium heat and brown fish well skin side down 2 -3 minutes. Turn and cook for a further 2 minutes. Remove and set aside. Peel off skin and crisp in a hot oven.
- Heat the coconut oil in a large frying pan over a medium heat, add the Valcom green curry paste, kaffir lime leaves and green chilli stir fry 1 minute.
- Stir in the coconut cream, stock and Squid Fish Sauce. Cook, stirring for 1 minute. Add the pea eggplants and carrot, reduce heat and simmer 6-8 minutes.
- Add the barramundi fillets to the sauce and continue to simmer for a further 5 minutes.
- Serve hot, garnished with coriander leaves, steamed rice, kaffir lime leaves, lime cheeks and crispy barramundi skin.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set