Inspired by the delicious spices from Thailand combined with fresh fish, this is a great healthy dish that’s quick and easy to prepare.Ingredients:150g cod fillets, cut into large pieces¼ tsp brown sugar, raw30ml vegetable stock, low salt1 tsp fish sauce 50g carrot, sliced thinly 5 slices red capsicum70g baby spinach leaves1 coriander sprig, chopped to serve25g brown rice, washedCurry paste:¼ long chilli, de seeded, coarsely chopped¼ stem lemon grass, white part only, finely chopped¼ spring onion, chopped¼ garlic clove½ tsp ginger, finely grated½ tsp coriander root, chopped60ml light coconut milkMethod:1. Cook brown rice 2. Process curry paste ingredients until smooth. 3. Heat paste in a wok over medium heat for 1–2 minutes or until aromatic. 4. Add stock, fish sauce and sugar and cook, stirring occasionally, for 1–2 minutes. 5. Add fish and cook for 2–3 minutes or until flesh flakes easily when tested with a fork. 6. Add carrot, beans and spinach and cook for 1–2 minutes or until spinach wilts. 7. Portion barramundi fillets evenly onto serving plates.8. Divide remaining curry among serving plates9. Sprinkle with coriander leaves.