This fragrant fish dish is a quick and easy take on a traditional Thai red curry.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    125ml (1/2 cup) Massel chicken style liquid stock
    •    1 tbsp fish sauce
    •    1 tsp 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

Curry Paste:

    •    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 tsps finely grated ginger
    •    2 tsps chopped fresh coriander root
    •    250ml (1 cup) coconut milk

Method

1. To make curry paste, place chilli, lemon grass, shallot, garlic, ginger, coriander root and coconut milk in the bowl of a food processor. Process until smooth.
2. Heat paste in a wok over medium heat for 1-2 minutes or until aromatic. Add stock, fish sauce and sugar and cook, stirring occasionally, for 1-2 minutes.
3. Add fish and cook for 2-3 minutes or until flesh flakes easily when tested with a fork. Add chickpeas and spinach and cook for 1-2 minutes or until spinach wilts.
4. Divide curry among serving plates and sprinkle with coriander leaves. Serve with rice and lemon wedges.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-chickpea-curry-spinach/23af2737-011c-465d-8667-63ab72d8b16e