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Ingredients
US|METRIC
4 SERVINGS
- 90 mL extra virgin olive oil (Cobram Estate Light)
- 1 can red curry paste
- 100 grams palm sugar
- 100 mL fish sauce
- 400 mL coconut milk
- 500 mL salt (Massel, Reduced Liquid Chicken Stock)
- 4 kaffir lime leaves
- 2 limes
- 600 grams barramundi (portions, skin off)
- 1 bunch Thai basil leaves
- 1 bunch mint leaves (Vietnamese)
- 1 bunch coriander leaves
- 1 bunch spring onion (finely sliced)
- 250 grams bean (shoots)
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 2 Tbsp. palm sugar (grated)
- 1 inch ginger (peeled, finely grated)
- 1 clove garlic (finely grated)
- 2 Tbsp. fish sauce
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