Fish Curry with Snake Beans

When looking for something healthy without too many calories, I often open up the CSIRO total wellbeing diet book. The barramundi curry with snake beans caught my eye. It obviously has a Thai influence, but even though there’s no coconut milk it was really very tasty. The beans give it a little crunch. I opted for flake instead of barra, and it really worked well. And I made double the curry paste and froze half for a quick option next time.


Fish curry with snake beans

1 tbs peanut oil
800g barramundi fillets (or other fish), cut into chunks
1 tsp sugar
½ cup chicken stock
1 tbs fish sauce
200g snake beans
coriander leaves

Curry paste
1 red chilli roughly chopped
1 stalk lemon grass
1 tbs chopped spring onions
1 clove garlic
2 tsp grated ginger
2 tsp chopped coriander root
1 tsp Shrimp paste
2 kaffir lime leaves (thanks Val)

Place all curry ingredients in blender and blend to fine paste. I added a little water.
Heat oil in wok. Add curry paste and fish and stir fry for 3 minutes. Add sugar, chicken stock, fish sauce, and beans and cook a further 5 minutes. Remove from heat and sprinkle with coriander leaves. Serve with rice.