Give your meal a little zing! Chef Pete Hilcke shows us how to whip up a flavour-packed Thai Green Curry using fresh Humpty Doo Barramundi. The subtle taste of the Barra lets the curry flavours shine in the dish. Warm up mid week, or make it for a special occasion.
2
serves
10 mins
25 min
EASY
Ingredients
200
gm Humpty Doo Barramundi, skin off *
90
gm green curry paste
375
ml coconut cream
2
tsp of fish sauce
1
cup green beans
½
cup spring onions, sliced
1
tsp sugar
1
birds eye chilli
2-4
Kaffir lime leaves, shallow fried – garnish
Chives - garnish
Slice of lime - garnish
Instructions
Heat a deep sided pan to medium heat.
- Cook off the curry paste to release the flavours for approx 2 mins
- Add half the coconut cream, mix well to combine
- Add beans, fish sauce and remaining coconut cream
- Add spring onions and simmer for 10 mins
- Add Barramundi, making sure it’s well covered by the sauce
- Cook the Barramundi in the sauce for a further 10 mins
Serve with rice
Cook's note
Like it spicy? Add some chopped chilli while cooking off the curry paste.
* If your Barra fillets have skin, it’s easier to remove cooked skin. Heat a pan to medium heat. Rub olive oil, salt and pepper into the skin and fry skin side down for 5 mins (before fillets are cooked). Set aside to cool, skin will peel off. Eat straight away, or use it to garnish your curry.
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