• Slice lime into wedges. 
• Roughly chop Asian greens. 
• Remove centre veins from makrut lime leaves, then very finely chop.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat 
barramundi dry with a paper towel and season both sides with salt and pepper.
• When oil is hot, cook barramundi, skin-side down first, until just cooked through, 
5-6 minutes each side (depending on thickness). Transfer to a plate. 
TIP: Patting the skin dry helps it crisp up in the pan!  

• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over  
medium-high heat. Cook trimmed green beans, tossing, until tender,  
4-5 minutes.
• SPICY! This is a mild paste, but use less if you’re sensitive to heat! Add Asian 
greens, makrut lime leaves and mild Thai red curry paste and cook until 
fragrant, 1 minute.
• Stir in coconut milk, the soy sauce, brown sugar, a squeeze of lime juice and a 
splash of water until combined, 1 minute.

• Microwave basmati rice until steaming, 2-3 minutes.  

• Divide rapid rice, barramundi and red curry sauce between bowls.
• Sprinkle over crushed peanuts.
• Serve with any remaining lime wedges. Enjoy!