Barramundi and bamboo red curry

Cooking Fish Barramundi and bamboo red curry

An easy weeknight dinner that is quick and easy to make. Fish sauce adds an authentic, traditional saltiness to the curry.

Lables: High protein Low carb Lower gi Egg free Gluten free Lactose free Wheat free
  1. Add 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.
  2. Gradually stir the remaining coconut milk into the wok. Reduce the heat to low and simmer for 8 minutes or until thickened.
  3. Add 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.

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400ml can coconut milk
1 tbsp red curry paste
800g barramundi fillets, cut into large pieces
225g can sliced bamboo shoots, julienned
2 tsp fish sauce
2 tsp brown sugar
1 cup fresh basil leaves
Steamed jasmine rice, to serve
Small basil leaves, extra, to serve

Adv

Autors
Preparation time
5
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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