Barramundi is a great fish for curries. It takes flavour well,has a nice soft texture,and is sustainable to boot.
400ml coconut cream
2 tbsp red curry paste (or to taste)
½ tsp sugar
½ small eggplant,cut into batons
½ red capsicum,cut into batons
1 small red onion,cut into chunks
10 green beans,tailed and halved
8 button mushrooms,halved
8 cherry tomatoes
300g barramundi fillet,cut into 4cm pieces
handful of Thai basil leaves
handful of coriander leaves
juice of 1 lime
Heat a wok over medium heat. Without shaking the can,open the coconut cream and scoop 2 tablespoons of the thicker cream on top into the wok. Scoop 1 tablespoon into a separate bowl and set aside. Add the red curry paste to the wok and stir into the coconut cream.
Continue stirring until the oil separates from the coconut cream and the paste looks oily. Add the remaining coconut cream and 1 cup of water and bring to a simmer. Add the sugar and vegetables and simmer for 5 minutes,until softened. Add the barramundi and cook for just 2-3 minutes. Stir through the herbs and the lime juice and top with the reserved coconut cream.
Adam’s tip:Not all canned coconut creams will separate to produce a cap of solid coconut fat on top. In that case,you can fry the curry paste in coconut oil or a bit of vegetable oil instead.
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