Green Thai Barramundi Curry

Cook time:
Serves 4-6 Ingredients: 1 1/2 tablespoons - coconut oil, 3-4 tablespoons - Thai green curry paste (adjust to desired spice level and how fiery your chiles are), 1 can - coconut milk, cream and milk separated, 1 pound - barramundi, cubed, 3-4 - kaffir lime leaves, 1 1/2-2 tablespoons - fish sauce (more or less to taste), 3 tablespoons - chopped lemongrass, 3 tablespoons - finely chopped shallot, 2 tablespoons - minced garlic, 2 tablespoons - Thai chiles, minced, 2 tablespoons - long green chiles, minced, 1 tablespoon - chopped galangal, 1 tablespoon - chopped cilantro root, 1 teaspoon - lime zest, 1 teaspoon - fresh minced turmeric, Handful of Thai basil leaves, Handful of cilantro leaves, Lime wedges, Fresh red chile, sliced,
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Family-Friendly

Green Thai
Barramundi Curry

  • 20m prep
  • 10m cook
  • Serves 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Ginger beer

  • Perfect for Weeknights

  • Perfect for Spice Lovers

Ingredients

1.5 tablespoons coconut oil
3 tablespoons green curry paste
adjust to desired spice level and how fiery your chiles are
1 canned coconut milk
cream and milk separated
1 pound The Better Fish® Barramundi Skinless Fillets
cubed
3 kaffir lime leaves
1.5 tablespoons fish sauce
more or less to taste
3 tablespoons lemongrass
chopped
3 tablespoons shallot
finely chopped
2 tablespoons minced garlic
2 tablespoons birds eye chili pepper
minced
2 tablespoons green chili
long, minced
1 tablespoon galangal
chopped
1 tablespoon coriander root
chopped
1 teaspoon lime zest
1 teaspoon turmeric
fresh minced
handful thai basil leaves
handful coriander leaves
lime wedge
red chili
sliced
Servings

Nutrition per serving

Calories 350kcal 18%
Fat 26 37%
Carbs 12 5%
Sugars 2 2%
Protein 20 40%
Sodium 500mg 25%
Fiber 1 4%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 350kcal 18%
Fat 26 37%
Saturated Fat 22 110%
Monounsaturated Fat 1.14 114%
Polyunsaturated Fat 0.38 38%
Carbs 12 5%
Fiber 1 4%
Sugars 2 2%
Protein 20 40%
Cholesterol 45mg 15%
Sodium 500mg 25%
Calcium 50mg 6%
Magnesium 75mg 20%
Potassium 670mg 19%

% Daily Value*

Iron 4.9mg 35%
Zinc 0.8mg 8%
Phosphorus 110mg 16%
Vitamin A 200mkg 25%
Thiamin B1 0.04mg 4%
Riboflavin B2 0.03mg 2%
Niacin B3 1mg 6%
Vitamin B6 0.14mg 10%
Folic Acid B9 30mkg 15%
Vitamin B12 0mkg 0%
Vitamin C 48mg 60%
Vitamin D 7.5mkg 150%
Vitamin E 0mg 0%
Vitamin K 30mg 40%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
3.6 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 1   4% DV
Protein 20   40% DV
Calcium 50mg   6% DV
Magnesium 75mg   20% DV
Potassium 670mg   19% DV
Iron 4.9mg   35% DV
Vitamin A 200mkg   25% DV
Vitamin C 48mg   60% DV

Nutrients with negative impact

Saturated Fat 22   110% DV
Carbs 12   5% DV
Sugars 2   2% DV
Cholesterol 45mg   15% DV
Sodium 500mg   25% DV

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.

Instructions

For Curry Paste

Step 1
Pound with a mortar and pestle until paste forms. Or blend with a blender (adding a little water) until paste forms.

To Toast Shrimp Paste

Step 2
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

Step 3
Heat coconut oil in a wok or large skillet. Add the Thai green curry paste and saute until aromatic, 30 seconds to 1 minute. 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.
Suggested sides
  • Jasmine
    Rice
  • Sauteed
    Bok Choi
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