Thai green curry barramundi

Thai green curry barramundi

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Ditch the take-away and create your own Thai feast with this green curry.

The ingredient of Thai green curry barramundi

  1. 4 barramundi fillets, skin on
  2. 1 tablespoon coconut oil
  3. 4 tablespoons Valcom Green Curry Paste
  4. 4 kaffir lime leaves, torn
  5. 2 long green chillies, de-seeded and sliced
  6. 150ml coconut cream
  7. 1 cup fish stock or master stock
  8. 2 tablespoons Squid Brand Fish Sauce
  9. 30g coconut sugar
  10. 12 pea eggplants
  11. 1 carrot, peeled and finely sliced
  12. Coriander leaves, to serve
  13. Steamed jasmine rice, to serve
  14. Kaffir lime leaves, to serve
  15. Lime Cheeks, to serve
  16. Oil, to fry
  17. Salt and pepper

The instruction how to make Thai green curry barramundi

  1. Season the barramundi with salt and pepper on both sides.
  2. Heat oil in a non-stick pan over a medium heat and brown fish well skin side down 2 -3 minutes. Turn and cook for a further 2 minutes. Remove and set aside. Peel off skin and crisp in a hot oven.
  3. Heat the coconut oil in a large frying pan over a medium heat, add the Valcom green curry paste, kaffir lime leaves and green chilli stir fry 1 minute.
  4. Stir in the coconut cream, stock and Squid Fish Sauce. Cook, stirring for 1 minute. Add the pea eggplants and carrot, reduce heat and simmer 6-8 minutes.
  5. Add the barramundi fillets to the sauce and continue to simmer for a further 5 minutes.
  6. Serve hot, garnished with coriander leaves, steamed rice, kaffir lime leaves, lime cheeks and crispy barramundi skin.

Nutritions of Thai green curry barramundi

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calories: https://schema.org
calories: NutritionInformation

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