Barramundi curry with snake beans

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Main Meals (Dinners)|Freezer-friendly

Serves
4

Prep		15 min
Cook		10 min

Peanut oil, 1 tablespoon(s)
Barramundi fillet, raw, 800 g, cut into chunks
White sugar, granulated, 1 teaspoon(s)
Chicken liquid stock, salt reduced, ½ cup(s)
Fish sauce, 2 teaspoon(s), reduced salt
Long beans, 200 g, cut into 5cm lengths
Coriander, 1 handful(s)
Red chilli, 1 chilli(s), roughly chopped
Lemongrass, 1 stem(s) (edible portion), finely chopped
Garlic, 1 clove(s), roughly chopped
Spring onion, 1 tablespoon(s), chopped
Ginger, fresh, 2 teaspoon(s), finely grated
Shrimp paste, 1 teaspoon(s)
Kaffir lime leaves, 2 leaf(s)
Coriander, ½ tablespoon(s) chopped, root section only

Method

To make curry paste place chilli, lemongrass, spring onion, garlic, ginger, coriander, shrimp paste and kaffir lime ingredients in a food processor and blend to a fine paste.

Heat oil in a large non-stick frying pan or wok over medium heat. Add curry paste and fish and stir-fry for 3 minutes, turning fish carefully to coat lightly with paste. Add sugar, chicken stock, fish sauce and beans and cook for a further 5 minutes. Remove from heat and sprinkle with coriander.

Serve with rice from your daily bread allowance and steamed vegetables.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	2
Bread & Cereals	0
Vegetables	0.5
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0

Calories	260
Protein	40.7 g
Total fat	8.7 g
- Saturated fat	1.7 g
Total carbohydrates	5.3 g
- Total sugars	2.8 g
Fibre	1.4 g
Sodium	495 mg

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