Barramundi and chickpea curry with spinach

This fragrant fish dish is a quick and easy take on a traditional Thai red curry.

The ingredient of Barramundi and chickpea curry with spinach

1. 125ml (1/2 cup) Massel chicken style liquid stock
2. 1 tablespoon fish sauce
3. 1 teaspoon brown sugar
4. 650g barramundi fillets, cut into large pieces
5. 1 x 400g can chickpeas, rinsed, drained
6. 70g baby spinach leaves
7. Fresh coriander leaves, to serve
8. Steamed rice, to serve
9. Lemon wedges, to serve
10. 1 fresh long red chilli, deseeded, coarsely chopped
11. 1 stem lemon grass, white part only, finely chopped
12. 1 French shallot, peeled, chopped
13. 1 garlic clove
14. 2 teaspoons finely grated ginger
15. 2 teaspoons chopped fresh coriander root
16. 250ml (1 cup) coconut milk

The instruction how to make Barramundi and chickpea curry with spinach

1. To make curry paste, place chilli, lemon grass, shallot, garlic, ginger, coriander root and coconut milk in the bowl of a food processor. Process until smooth.
2. Heat paste in a wok over medium heat for 1-2 minutes or until aromatic. Add stock, fish sauce and sugar and cook, stirring occasionally, for 1-2 minutes.
3. Add fish and cook for 2-3 minutes or until flesh flakes easily when tested with a fork. Add chickpeas and spinach and cook for 1-2 minutes or until spinach wilts.
4. Divide curry among serving plates and sprinkle with coriander leaves. Serve with rice and lemon wedges.

Nutritions of Barramundi and chickpea curry with spinach

fatContent: 389.57 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 47 grams protein
sodiumContent: