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Barramundi and bamboo red curry
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and easy weeknight curry with authentic saltiness from fish sauce.
Ingredients:
  • 400ml can coconut milk
  • 28.00 gm red curry paste
  • 800g barramundi fillets, cut into large pieces
  • 225g can sliced bamboo shoots, julienned
  • 12.20 gm fish sauce
  • 8.00 gm brown sugar
  • 250.00 ml fresh basil leaves
  • Steamed jasmine rice, to serve
  • Small basil leaves, extra, to serve
Instructions:
  • Pour 60ml (1⁄4 cup) of coconut milk into a hot wok and stir until it splits, about 5 minutes. Stir in the curry paste and cook for an additional minute until fragrant.
  • Stir in the rest of the coconut milk into the wok slowly. Reduce the heat to low and simmer for 8 minutes or until thickened.
  • Combine the barramundi, bamboo shoots, fish sauce, and brown sugar in the pan. Cook for 4-5 minutes or until the barramundi is perfectly cooked. Fold in the fresh basil, then serve over rice, garnishing with extra basil.

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