Quick Thai green curry with barramundi recipe

Weeknight dinners are sorted with this quick and tasty recipe, full of Thai flavour and veggies.

Serves: 4

Ingredients

• 1 tablespoon vegetable oil
• 3 garlic cloves, crushed
• 100 g Thai green curry paste
• 150 g (1½ cups) sugar snap peas
• 400 ml can coconut cream
• 4 x 200–250 g skinless boneless barramundi fillets, at room temperature
• 2 x 250 g packets of microwave jasmine rice
• ⅓ cup coriander leaves
• 45 g (½ cup) bean sprouts
• 3 tablespoons crushed peanuts
• 1 long red chilli, finely sliced

Method

1. Fire up the wok or a large frying pan over medium heat, pour in the vegetable oil and let it heat up. Add the garlic and Thai green curry paste and stir for 3–4 minutes, until the spice hits your eyes and you want to cry.
2. Meanwhile, prepare the sugar snap peas. Working with one sugar snap pea at a time, pinch off one end and gently pull to remove the fibrous spine. This is the bit that gets stuck in your teeth and no one wants that!
3. Add the sugar snap peas and coconut cream to the wok or frying pan and bring to a simmer. Add the fish – I use my fingers to break it up into bite-sized chunks as I add it to the pan – and simmer, stirring occasionally, for about 6 minutes, until the fish is cooked through. See how easy that was?
4. Finally, microwave the rice according to the packet instructions.
5. To serve, I think a large shallow serving bowl showcases this dish best. You can serve the rice on the side or underneath the curry, or even fill a cup with rice and flip it onto plates to get that corny Thai takeaway restaurant vibe, which is also pretty cool. Top the curry with the coriander, bean sprouts, crushed peanuts and chilli.

Tips

• If you want to mix it up, try swapping the fish for chicken, beef strips or even prawns – the sky’s the limit!
• You can also make a vegan version using tofu and heaps of vegetables.
• These days, most supermarkets also stock red curry and satay pastes, so be adventurous and try them all out.

Recipe and images extracted with permission from Dinner Express by George Georgievski, Published by Plum, RRP $26.99, Photography by Nikole Ramsay.

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