Barramundi and Chickpea Curry

Food Picture: 

Ingredients (serves 4)

  • 125ml (1/2 cup) chicken stock
  • 1 tbs fish sauce
  • 1 tsp brown sugar
  • 650g barramundi fillets, cut into large pieces
  • 1 x 400g can chickpeas, rinsed, drained
  • 70g baby spinach leaves
  • Fresh coriander leaves, to serve
  • Steamed rice, to serve
  • Lemon wedges, to serve
  • Curry paste

  • 1 fresh long red chilli, deseeded, coarsely chopped
  • 1 stem lemon grass, white part only, finely chopped
  • 1 French shallot, peeled, chopped
  • 1 garlic clove
  • 2 tsp finely grated ginger
  • 2 tsp chopped fresh coriander root
  • 250ml (1 cup) Ayam coconut milk


  1. To make curry paste, place chilli, lemon grass, shallot, garlic, ginger, coriander root and coconut milk in the bowl of a food processor. Process until smooth.

  2. Heat paste in a wok over medium heat for 1-2 minutes or until aromatic. Add stock, fish sauce and sugar and cook, stirring occasionally, for 1-2 minutes.

  3. Add fish and cook for 2-3 minutes or until flesh flakes easily when tested with a fork. Add chickpeas and spinach and cook for 1-2 minutes or until spinach wilts.

  4. Divide curry among serving plates and sprinkle with coriander leaves. Serve with rice and lemon wedges.

    Thanks to for this delicious recipe!