Green Curry Barramundi with Coconut and Lime Recipe

绿咖喱澳洲肺鱼配椰子和酸橙食谱

4.8

这款绿咖喱以鲜嫩的澳洲肺鱼片为特色，用奶油椰子酱烹制而成，与绿咖喱酱的辣味和酸橙的清爽口感相得益彰。这道丰盛芳香的菜肴与蒸茉莉香米完美搭配，是一顿令人心旷神怡的美餐。

Ingredients:

  • 500 克澳洲肺鱼片，去皮
  • 2 汤匙 绿咖喱酱
  • 1 汤匙 植物油
  • 1 个青柠皮
  • 400 毫升 椰奶
  • 1 杯鸡汤
  • 1 汤匙 鱼露，另加适量
  • 150 克 青豆，切块
  • 1 个青柠汁
  • 新鲜罗勒叶，用于装饰
  • 红辣椒片，用于装饰
  • 蒸熟的茉莉香米，上桌

Instructions:

  1. Prepare the curry base
    1 Prepare the curry base

    Heat vegetable oil in a large pan over medium heat. Sauté the green curry paste until fragrant, then stir in lime zest and cook for 1 minute. Add coconut milk, chicken stock, and fish sauce, and simmer for 5 minutes to meld the flavours.

  2. Serve and garnish
    2 Serve and garnish

    Serve the curry over steamed jasmine rice, garnished with fresh basil and sliced red chilli for a pop of colour and added spice.

  3. Cook the fish and vegetables
    3 Cook the fish and vegetables

    Add the barramundi fillets and green beans to the curry. Cover and simmer for 10–12 minutes, or until the fish is cooked through and the beans are tender. Stir in lime juice and adjust seasoning with fish sauce or salt if needed.

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