Barramundi, coconut curry with greens
Allergen – Contains fish. Gluten, egg, dairy and nut free.
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g
NF
Nut free
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.
Method
- To make the paste, bash the lemon grass with the back of a knife and cut up very fine, put the lemon grass, ginger, chilli, coriander roots oil and cumin in a processor and blend to a paste, a slight amount of water may need to be added to reach desired consistency.
- For the curry, heat the oil in a pot and fry off the onion, add the coconut and cook until it begins to colour slightly and smells nutty.
- Add the curry paste and cook off for 5-10 minutes. Add the turmeric cook for another 2 minutes Add the coconut milk, stock, fish sauce, and honey. Bring to the boil and simmer for 10 minutes or until sauce thickens slightly.
- Cut the barramundi fillets in half-length ways and add them to the sauce along with the beans, cook for 10 minutes, add the stalks sections of the Asian greens.
- To finish the curry add the Asian green leaves and the coriander. Serve with steamed rice.
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Additional resources
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