Lemongrass & Galangal Barramundi Curry by David Rodgers

Cook time:
Serves 4 Ingredients: 250g - Garlic cloves, 450g - Galangal, 400g - Tumeric, 250g - Long red chili, 250g - Cilantro root, 1.750g - Lemongrass, 70g - Dried long red chili, 2L - Coconut cream ("Mae Ploy" brand reco'd), 500g - Lemongrass & Galangal curry paste, 250ml - Water, 150ml - Fish sauce, 50ml - Tamarind concentrate, 30ml - Lemon juice, 150g - White sugar, pinch - Kaffir lime leaf, pinch - Lemongrass, 4 - 6 oz portions barramundi, cleaned & skin removed, 3 - Heads of baby bok choy,
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Lemongrass & Galangal
Barramundi Curry

  • 20m prep
  • 40m cook
  • Serves 4
    David Rodgers

  • Pairs with White Wine

  • Perfect for Light Lunch

  • Perfect for Vacation


Lemongrass & Galangal Curry Paste
  • 250g Garlic cloves
  • 450g Galangal
  • 400g Tumeric
  • 250g Long red chili
  • 250g Cilantro root
  • 1.750g Lemongrass
  • 70g Dried long red chili
Cooking out the curry paste
  • 2L Coconut cream ("Mae Ploy" brand reco'd)
  • 500g Lemongrass & Galangal curry paste
  • 250ml Water
Seasoning the curry
  • 150ml Fish sauce
  • 50ml Tamarind concentrate
  • 30ml Lemon juice
  • 150g White sugar
  • pinch Kaffir lime leaf
  • pinch Lemongrass
Cooking the fish
  • 4 6 oz portions barramundi, cleaned & skin removed
  • 3 Heads of baby bok choy

Shima Lemongrass Barramundi Curry

One of Shima’s most popular dishes.

“With Thai cooking all the measurements of ingredients should only be used as a guide, as everybody has different palates and therefore might need a little more sugar than others and some might like a little more sourness than others. So use the measurements as a guide and adjust as you see fit.” Recipe courtesy of Chef David Rodgers. Food styling & Photography by Nicole Gaffney.

Lemongrass & Galangal Curry Paste

  1. Firstly the dried chillies need to be deseeded, then they need to be deep fried for approximately 45-60 seconds. The chillies should look blackened not burnt though! Set aside.
  2. Once all vegetables have been washed, peeled and cut down into smaller pieces you need to mix everything together in a large bowl. Once mixed you need to blend all ingredients in a food processor, the paste should be super fine.
  3. The paste can be stored for up to 3 month in the freezer in an airtight container!
  4. Put all ingredients into a medium pot and bring to the boil. This Curry sauce is a “Boiled Curry Sauce” and you need to boil the paste rapidly for approximately 30 minutes to cook out any rawness of the curry paste. The total volume should reduce by one third. Once you have cooked out any raw smell from the curry paste it is time to season your curry sauce.

Seasoning The Curry

  1. Now that there is no raw smelling curry paste it is time to season the sauce. Drop the curry sauce to a simmer and add all the seasoning ingredients. Simmer the sauce for approximately 5 minutes allowing the aromats to infuse. Taste the curry sauce and adjust the seasonings as you see fit—the end flavors should be sweet, sour, coco-nutty and fragrant. This is not a spicy curry—it is a delicate curry sauce. Once you are happy with the seasonings you will need to strain the curry sauce through a fine sieve.
  2. NOTE: These measurements are an approximate. They should be adjusted as your palate sees fit!

Cooking The Fish

  1. The perfect accompaniment to this curry is Australis Barramundi–barramundi is a delicate flaky piece of fish which is perfect for this delicate curry! Steam the 4 pieces of barramundi for 6-8mins.
  2. In the meantime cut your baby bok choy in half lengthways and wash. For the last 3 minutes of the cooking time for the barramundi put the bok choy in the steamer to cook for 3-4 minutes.

Serving The Dish

  1. In the center of a plate place the bok choy down in the middle of the plate. Spoon the warm sauce over the top of the bok choy – approximately 200ml per serve. Place the steamed piece of Barramundi on the top of the bok choy. Garnish with fresh cilantro sprigs and there you have it “Steamed Barramundi, baby bok choy with lemongrass & Galangal curry!”

To learn more about this dish, check out our Seafood Champions Spotlight on Chef Dave Rodgers.

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Suggested sides
  • Steamed
  • Green

The curry can be stored in the fridge for 3 days.

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