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Seared Barramundi & Red Curry Sauce

Seared Barramundi & Red Curry Sauce

Seared Barramundi & Red Curry Sauce

with Asian Greens & Rice

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Peanuts

•Fish

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

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.)

280 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs, Fish.)

1 packet

Coconut Milk

1 packet

Microwavable Basmati Rice

1

Lime

1 packet

Asian Greens

1 packet

Trimmed Green Beans

1 packet

Mild Thai Red Curry Paste

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

1 tsp

brown sugar (pantry staple)

Nutritional Values

Calories737 kcal

Energy (kJ)3080 kJ

Fat39 g

of which saturates19.9 g

Carbohydrate57 g

of which sugars16.1 g

Dietary Fibre5.3 g

Protein36.9 g

Sodium1310 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped & cook the barramundi

1

• 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!

Make the curry

2

• 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 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.

Heat the rice

3

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes.

Serve up

4

• Divide rice, seared barramundi and red curry sauce between bowls.
• Sprinkle over crushed peanuts.
• Serve with any remaining lime wedges. Enjoy!

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