- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- No added sugar
- Contains wholegrains
- High in protein
- 3 serves veg or fruit
Enjoy the spice and warmth of this quick and easy barramundi with red curry rice recipe.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 2 x 260g pkts Coles Australian Barramundi Portions Skin Off
- 1 red capsicum, seeded, thinly sliced
- 6 spring onions, thinly sliced
- 2 x 250g pkts microwavable brown rice
- 1 1/2 tbs red curry paste
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Spray a greased non-stick frying pan over medium-high heat. Season barramundi and cook, skin-side down, for 2-3 mins. Turn and cook for a further 2-3 mins or until golden and cooked through. Transfer to a plate.
Step 2
Reduce heat to medium and spray pan with olive oil spray. Add capsicum and three-quarters of the spring onion. Cook, stirring, for 5 mins or until just tender. Add the rice and curry paste and stir to coat. Add 1/2 cup (125ml) water. Cover and simmer, stirring occasionally, for 3-5 mins or until liquid is absorbed and the rice is heated through.
Step 3
Flake barramundi into pieces and discard skin. Fold through rice mixture. Top with remaining spring onion.
Recipe tip
COOK. STORE. SAVE.
We’ve used red capsicum here, but use whatever colour you prefer.
COOK IT RIGHT
Buy it right
Look for curry pastes in the international aisle. Allergens differ between brands, so be sure to check the label before purchasing.
Store it right
Store opened curry paste in fridge. Use within 1 month.
Cook it right
Curry pastes often contain shellfish and untoasted spices, so cook it for 2-3 mins to remove any potential bacteria.
Barramundi with red curry rice
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 2 x 260g pkts Coles Australian Barramundi Portions Skin Off
- 1 red capsicum, seeded, thinly sliced
- 6 spring onions, thinly sliced
- 2 x 250g pkts microwavable brown rice
- 1 1/2 tbs red curry paste
Description
Enjoy the spice and warmth of this quick and easy barramundi with red curry rice recipe.
Method
Step 1
Spray a greased non-stick frying pan over medium-high heat. Season barramundi and cook, skin-side down, for 2-3 mins. Turn and cook for a further 2-3 mins or until golden and cooked through. Transfer to a plate.
Step 2
Reduce heat to medium and spray pan with olive oil spray. Add capsicum and three-quarters of the spring onion. Cook, stirring, for 5 mins or until just tender. Add the rice and curry paste and stir to coat. Add 1/2 cup (125ml) water. Cover and simmer, stirring occasionally, for 3-5 mins or until liquid is absorbed and the rice is heated through.
Step 3
Flake barramundi into pieces and discard skin. Fold through rice mixture. Top with remaining spring onion.