Recipes/

Barramundi, coconut curry with greens

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains fish. Gluten, egg, dairy and nut free.
curry in green bowl with a side of rice
g NF Nut free GF Gluten free EF Egg free DF Dairy free Main meal
Ingredients
Serves
people
Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Green recipe book
Plan a menu +1
Health services
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Food Service Provider Contract Template
Develop policy & contracts
Health services +2
Healthy BBQ sample menu and event planner
Plan a menu
Health services +2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

 
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