Prime Barramundi & Red Curry Sauce
with Asian Greens & Rice
- Fish
- Peanuts
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Eggs
Better than the restaurants, this seared barramundi and Thai red curry combination comes together in perfect matrimony, proving that a gourmet dining experience can be achieved from the comfort of your home.
Ingredients
1 packet
Asian Greens
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Coconut Milk
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1
Lime
1 packet
Mild Thai Red Curry Paste
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
1 packet
Trimmed Green Beans
1 packet
Makrut Lime Leaves
Not included in your delivery
1 drizzle
olive oil
1 tbs
soy sauce (for the sauce)
(Contains: Soy May be present: Gluten)
1 tsp
brown sugar
Cooking Steps
• Slice lime into wedges. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with a paper towel and season both sides with salt and pepper. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans, tossing, until tender, 4-5 minutes. • SPICY! This is a mild paste, but use less if you’re sensitive to heat! Add Asian greens, makrut lime leaves and mild Thai red curry paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce, brown sugar, a squeeze of lime juice and a splash of water, until combined, 1 minute.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice, seared barramundi and red curry sauce between bowls. • Sprinkle over crushed peanuts. • Serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The red curry sauce was a standout — coconut milk added gentle sweetness, and lime juice gave it a fresh, vibrant kick. The subtle curry flavour paired beautifully with the barramundi, though one reviewer found the fish too strong and skipped the sauce entirely.
- Ease of prep: Quick and straightforward to pull together, with pre-trimmed beans and the easy sauce mix making weeknight cooking especially convenient.
- Suggestions: Patting the barramundi skin dry before cooking helps it crisp up nicely in the frying pan. Some reviewers preferred cooking their own rice rather than using the microwavable sachet, which is an easy swap if you have a little extra time.
- Portions: Most found the serving size just right for two, though a couple of reviewers felt the fish portions were on the smaller side or uneven between serves.
