INGREDIENTS
1/4 cup
Cilantro, fresh
2
Green onions
1
Lime, juice of
1/4 cup
Parsley, fresh
3
Shallots, medium
1
bag Spinach, fresh
1 1/2 cups
Chicken broth, low-sodium
1 cup
Coconut milk, lite
2
heaping tsp Thai red curry paste
2 cups
Jasmine rice, cooked
3/4 tsp
Kosher salt
2 tbsp
Olive oil
4
(6 to 8 ounce) barramundi fillets, thawed and skin removed