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Thai Coconut Curry Poached Barramundi + Sautéed Spinach

Laurie McNamara
  • 45 minutes
  • Serves 4

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