Warm, fragrant and quietly comforting.
The kind of meal that fills the kitchen with that soft, familiar curry aroma before you’ve even finished cooking it. Creamy coconut, fresh lime, a little sweetness, a little heat.
This one comes together quickly.
Start your rice so it’s ready when everything else is done
Place a pot over medium heat and add the Thai green curry paste
Cook for about 30 seconds until fragrant
Pour in the coconut cream
Add lime juice, honey and fish sauce
Stir well and bring to a gentle simmer
Reduce heat to low and add the broccolini
Let it cook gently until tender but still bright
Heat a pan over high heat with a little oil
Season barramundi with salt on both sides
Cook for 2 to 3 minutes per side, depending on thickness, until golden and just cooked through
Spoon rice into bowls
Ladle over the green curry and broccolini
Top with the barramundi
Finish with sliced spring onion, fresh coriander and green chilli if you like a bit of heat