(21)
Loading...Directions
To Cook
- In a pot, fry the red curry paste and lime leaves in 1 tbsp of oil until fragrant.
- Add the palm sugar, coconut cream and fish stock, and simmer on low heat until the mixture thickens.
- In a pan, heat 1 tbsp of oil. While the oil is heating up, lightly salt the barramundi fillets. Place the fillets skin-side down and fry until the skin is golden brown, before flipping over and cooking the flesh.
- Cut the leaves off of the bulbs of the bok choy and steam them for 1-2 mins.
- Arrange the bok choy, red curry and fish and serve.
this recipe is a mess, do not try. instructions mention, chilli, but not in ingredients, ingredients mention coconut cream, but not in instructions. should have read more clearly before i went out and bought the ingredients.
Hi Ben, we’re so sorry about the confusion. Thank you for alerting us. We’re retesting the recipe to make sure that all the ingredients and methods are in place.