3-4 tablespoonsThai green curry paste (adjust to desired spice level and how fiery your chiles are)
1 cancoconut milk, cream and milk separated
1 poundbarramundi, cubed
3-4 kaffir lime leaves
1 1/2-2 tablespoonsfish sauce (more or less to taste)
For Green Curry Paste:
3 tablespoonschopped lemongrass
3 tablespoonsfinely chopped shallot
2 tablespoonsminced garlic
2 tablespoons Thai chiles, minced
2 tablespoonslong green chiles, minced
1 tablespoonchopped galangal
1 tablespoonchopped cilantro root
1 teaspoonlime zest
1 teaspoonfresh minced turmeric
To Garnish and Serve:
Handful of Thai basil leaves
Handful of cilantro leaves
Fresh red chile, sliced
The perfect dish to build confidence in cooking curry.
As easy to cook as it is satisfying to the palate, this Green Thai Barramundi Curry is a great gateway to the Far East—and Southeast Asian flavors, in particular. If you aren’t already one, you’ll be a master of umami in nearly no time, thanks to this simple recipe’s knack for layering taste in a way that brings each ingredient’s best to the party on your palate! Recipe, food styling, and photography by Linda Schneider of Wild Greens and Sardines.
For Curry Paste: Pound with a mortar and pestle until a paste forms. Or blend with a blender (adding a little water) until a paste forms.
To Toast Shrimp Paste: Wrap the shrimp paste loosely in foil. Place the foil over a gas stove burner and toast over low heat for 30 seconds to 1 minute on each side, until lightly browned, dry, and crumbly.
To Cook Curry:Heat coconut oil in a wok or large skillet. Add the Thai green curry paste and saute until aromatic, 30 seconds to 1 minutes. Add the coconut cream and simmer 2 to 3 minutes. Add the coconut milk, fish, lime leaves, and fish sauce. Cook until fish is cooked through. Ladle into bowls. Serve with fresh herbs, lime wedges, chile, and rice.
Helpful Hints:Kaffir lime leaves: kaffir lime leaves of the kaffir lime, native to Southeast Asia. They’re incredibly aromatic and add a unique floral note to dishes. I’ve wrote about lime leaves on several occasions (I’m mildly obsessed with them). I bought my kaffir lime leaves at Whole Foods, but just about any Asian market should carry them. Of note, lime leaves freeze well.
Galangal: Galangal is a root, also native to Southeast Asia. It has a piney, earthy taste with a tough, woody texture. There really isn’t a substitute, but the good thing is that galangal freezes well, so you can always stock up and save for a later date, when needed.
Shrimp paste: Don’t be alarmed by its pungent nature. Shrimp paste is fermented/salted shrimp. On it’s own, shrimp paste would probably overwhelm your palate. However, when mixed with other ingredients, it adds that quintessential umami quality; that little extra added flavor that just makes the dish what it is. It’s fermented and keeps a really long time.Once you have your curry paste, homemade (which can be prepared a few days in advance) or store-bought, the rest of the dish comes together in minutes. It makes for a flavorful, quick, dinner any night of the week.
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