Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 14.62 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1teaspoons raw sugar
- 400grams skinless barramundi fillet, cut into 3cm pieces
- 2teaspoons fish sauce
- 3 baby bok choy, roughly chopped
- 1/4 cup coriander leaves
- 100grams snow peas, trimmed, cut into strips lengthways
- 1/3 cup thai red curry paste
- 6 lime, wedges (to serve)
- 2 cup jasmine rice, steamed (to serve)
- 400milliliter coconut milk
- 2 kaffir lime leaves, finely shredded
- 1tablespoons vegetable oil
Description
Using red curry paste helps speed up this recipe. You'll have a colourful, fragrant meal on the table in less than 30 minutes.
Method
Step 1 of 3
Heat oil in a large saucepan over low heat. Add curry paste and heat until fragrant. Stir in coconut milk and bring to a gentle simmer. Add sugar, fish sauce, lime leaves and barramundi pieces and cook for 2 minutes.
Step 2 of 3
Add snow peas and bok choy. Cover pan and cook for 5 minutes. Remove lid and stir gently to combine, so as not to break up the fish. Stir in coriander.
Step 3 of 3
Ladle into bowls and serve with rice, lime wedges and extra coriander.
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