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Barramundi Red Curry

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Barramundi Red Curry

Serves: 4
Prep: 10 minutes
Cook: 20 minutes
 

COOKING INSTRUCTIONS

 

 


1. Cook the rice for 15 minutes if you’re using a rice cooker. If you’re using a stove top, add 2 cups of water and 2 cups of rice into a medium-sized saucepan. Bring to the boil on medium-high heat and turn down to simmer for 10 minutes. 

 

 

2. In the meantime, cut the ends off the snow peas and peel the string that is attached to the side and discard. Cut the red bull horn chilli in half, remove the seeds and slice into thin strips. Cut the broccoli into small florets. Set all chopped veggies aside. Place the fish on a separate chopping board and remove the skin prior to dicing. Cut into small 2-3cm cubes and set aside.

 

 
3. In a casserole dish or a pot, add 1 tbsp of olive oil and sauté the red bull horn chilli on high heat for approx. 3mins. Add the red curry sauce, bring to the boil and then add the fish, broccoli and the snow peas, pressing down gently to submerge the fish and vegetables into the sauce. Turn down to medium heat and place the lid on, cooking for another 3-4 minutes until the fish is cooked.
 
 
 
4. Remove the fish curry from heat and serve with a sprinkling of fresh coriander, a squeeze of fresh lemon juice and a side of rice.
 

WHAT'S IN THE BOX?


  • 1 Red Bull Horn Chilli 
  • 1 Broccoli  
  • 2 Barramundi Fillets
  • 1 Punnet Snow Peas
  • 500mL Red Curry Sauce  
  • 2 Cups Basmati Rice   
  • 1 Lemon  
  • 1 Bunch Coriander  

 

 

WHAT YOU’LL NEED FROM YOUR PANTRY:


  • Olive Oil

 

ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW:

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From $19.25

Original: $54.99

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Barramundi Red Curry—

$54.99

$19.25

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Description

Serves: 4
Prep: 10 minutes
Cook: 20 minutes
 

COOKING INSTRUCTIONS

 

 


1. Cook the rice for 15 minutes if you’re using a rice cooker. If you’re using a stove top, add 2 cups of water and 2 cups of rice into a medium-sized saucepan. Bring to the boil on medium-high heat and turn down to simmer for 10 minutes. 

 

 

2. In the meantime, cut the ends off the snow peas and peel the string that is attached to the side and discard. Cut the red bull horn chilli in half, remove the seeds and slice into thin strips. Cut the broccoli into small florets. Set all chopped veggies aside. Place the fish on a separate chopping board and remove the skin prior to dicing. Cut into small 2-3cm cubes and set aside.

 

 
3. In a casserole dish or a pot, add 1 tbsp of olive oil and sauté the red bull horn chilli on high heat for approx. 3mins. Add the red curry sauce, bring to the boil and then add the fish, broccoli and the snow peas, pressing down gently to submerge the fish and vegetables into the sauce. Turn down to medium heat and place the lid on, cooking for another 3-4 minutes until the fish is cooked.
 
 
 
4. Remove the fish curry from heat and serve with a sprinkling of fresh coriander, a squeeze of fresh lemon juice and a side of rice.
 

WHAT'S IN THE BOX?


  • 1 Red Bull Horn Chilli 
  • 1 Broccoli  
  • 2 Barramundi Fillets
  • 1 Punnet Snow Peas
  • 500mL Red Curry Sauce  
  • 2 Cups Basmati Rice   
  • 1 Lemon  
  • 1 Bunch Coriander  

 

 

WHAT YOU’LL NEED FROM YOUR PANTRY:


  • Olive Oil

 

ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW:

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