Barramundi and Chickpea Curry with Spinach | Farmers Market HK

Ingredients

• 125ml (1/2 cup) Massel chicken style liquid stock
• 1 tbsp 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
• 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 tsps finely grated ginger
• 2 tsps chopped fresh coriander root
• 250ml (1 cup) coconut milk