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Barramundi and chickpea curry with spinach
Barramundi and chickpea curry with spinach
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Thai-inspired red curry fish dish, quick and easy with bold flavors.
Ingredients:
  • 125ml (1/2 cup) chicken style liquid stock
  • 24.40 gm fish sauce
  • 4.00 gm 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 (1 cup) coconut milk
Instructions:
  • Combine chili, lemongrass, shallot, garlic, ginger, coriander root, and coconut milk in a food processor, then blend until smooth.
  • Warm the paste in a wok over medium heat until fragrant. Stir in stock, fish sauce, and sugar, then cook, occasionally stirring, for 1-2 minutes.
  • Cook the fish until the flesh easily flakes with a fork, then stir in the chickpeas and spinach and cook until the spinach wilts.
  • Plate the curry generously and garnish with fresh coriander leaves. Accompany it with a side of fluffy rice and lemon wedges for a burst of flavor.

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