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Quick barramundi and broccoli green curry recipe
Quick barramundi and broccoli green curry recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Create a quick and aromatic fish curry in velvety coconut milk for a perfect weeknight meal. Ready in just 20 minutes.
Ingredients:
  • 18.40 gm vegetable oil
  • 60g (1/4 cup) gluten-free Thai green curry paste
  • 400ml can coconut milk
  • 2 makrut lime leaves
  • 8.00 gm brown sugar
  • 12.20 gm fish sauce
  • 10.60 gm fresh lime juice
  • 1 small head (about 250g) broccoli, cut into florets
  • 500g skinless barramundi fillets, cut into 2cm pieces
  • 150g snow peas, halved lengthways
  • 125.00 ml fresh coriander leaves, chopped, plus extra leaves, to serve
  • 450g pkt microwave jasmine rice, warmed
  • Fresh Thai basil leaves, to serve
  • Lime wedges, to serve
Instructions:
  • In a large, deep frying pan or wok over medium heat, heat the oil. Stir in the curry paste and cook for 2 minutes until fragrant. Pour in the coconut milk and mix well. Add the lime leaves, sugar, fish sauce, and lime juice. Stir until everything is combined.
  • Combine the broccoli in the mixture until well blended, then bring it to a simmer. Let it simmer for 2 minutes before adding the fish and snow peas. Continue to simmer for 3 minutes or until the fish is perfectly cooked and the vegetables are tender crisp. Finally, stir in the coriander.
  • Portion the rice and curry into serving bowls. Garnish with fragrant Thai basil and additional coriander. Accompany with lime wedges for a burst of citrus flavor.

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