Barramundi Red Curry

Feed your family in a flash with this fab fish curry made in just 20 minutes
By Alejandro Franco
Photography & styling Bonnie Coumbe
Barramundi Red Curry

Barramundi Red Curry

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  • 1 1 punnet snow peas

  • 1 1 red bullhorn chilli

  • 1 1 broccoli

  • 2 fillets 2 barramundi

  • 1 1 tub red curry sauce

  • 1 1 bunch coriander

  • 1 1 lemon

  • 2 cups 2 jasmine rice

  • From your pantry
  • Olive oil


  • Cut ends off snow peas and peel off string attached to the sides. Cut red bullhorn chilli in half, remove seeds and slice into thin strips. Cut broccoli into small florets. Set all chopped vegies aside. Place fish on separate chopping board, remove skin prior to dicing. Cut into small 2-3cm cubes and set aside.
  • In a casserole or pot, drizzle 1 Tbsp of olive oil, sauté chilli on high heat for about 3 minutes. Add red curry sauce, bring to the boil, add fish, broccoli and snow peas, gently submerging fish and veggies into sauce. Turn down to medium heat, place lid on, cook for another 3-4 minutes until fish is done.
  • Remove the fish curry from heat and serve with a sprinkling of fresh coriander, a squeeze of fresh lemon juice and a side of rice.

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Market tips...

How to cook rice

When it’s time to cook rice, rinse rice under running water, cook for 15 minutes in a rice cooker. If using a stovetop, add 2½ cups of water and 2 cups of rice in medium-sized saucepan. Bring to boil on medium-high, cover with lid, turn down to simmer for 10 minutes.

Cook’s tip

Stir the curry very gently a couple of times after adding the fish, to keep the cubes whole and not break them into little pieces.

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