• Slice lime into wedges. Roughly chop Asian greens. • 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 rice, seared barramundi and red curry sauce between bowls. • Sprinkle over crushed peanuts. • Serve with any remaining lime wedges. Enjoy!