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.

Recipe «Barramundi and bamboo red curry» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.