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


250 g garlic clove
450 g galangal
400 g turmeric
250 g long red chili
250 g coriander root
1.75 g lemongrass
70 g dried red chili
2 l coconut cream
mae ploy, reco'd
250 ml water
150 ml fish sauce
50 ml tamarind paste
30 ml lemon juice
150 g white sugar
pinch kaffir lime leaves
pinch lemongrass
4 6 The Better Fish® Barramundi Skinless Fillets
cleaned & skin removed
3 heads baby bok choy

Nutrition per serving

Calories 2627.59kcal 131%
Fat 89.98 129%
Carbs 434.21 167%
Sugars 310.2 345%
Protein 45.74 91%
Sodium 5041.47mg 252%
Fiber 37.01 132%

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

Nutrition per serving

Amount per serving

Calories 2627.59kcal 131%
Fat 89.98 129%
Saturated Fat 80.38 402%
Trans Fat 0.06 6%
Monounsaturated Fat 4.78 478%
Polyunsaturated Fat 3.46 346%
Carbs 434.21 167%
Fiber 37.01 132%
Sugars 310.2 345%
Protein 45.74 91%
Cholesterol 42.53mg 14%
Sodium 5041.47mg 252%
Calcium 519.54mg 65%
Magnesium 478.19mg 128%

% Daily Value*

Potassium 4593.59mg 131%
Iron 62.93mg 450%
Zinc 9.63mg 96%
Phosphorus 626.48mg 89%
Vitamin A 3136.84mkg 392%
Thiamin B1 0.41mg 37%
Riboflavin B2 0.71mg 51%
Niacin B3 6.69mg 42%
Vitamin B6 2.07mg 148%
Folic Acid B9 148.36mkg 74%
Vitamin B12 0.22mkg 9%
Vitamin C 165.63mg 207%
Vitamin D 7.65mkg 153%
Vitamin E 12.54mg 105%
Vitamin K 42.21mkg 56%

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

Health score

3.5 /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 37.01   132% DV
Protein 45.74   91% DV
Calcium 519.54mg   65% DV
Magnesium 478.19mg   128% DV
Potassium 4593.59mg   131% DV
Iron 62.93mg   450% DV
Vitamin A 3136.84mkg   392% DV
Vitamin C 165.63mg   207% DV

Nutrients with negative impact

Saturated Fat 80.38   402% DV
Trans Fat 0.06   6% DV
Carbs 434.21   167% DV
Sugars 310.2   345% DV
Cholesterol 42.53mg   14% DV
Sodium 5041.47mg   252% DV

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


Lemongrass & Galangal Curry Paste

Step 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.
Step 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.
Step 3
The paste can be stored for up to 3 month in the freezer in an airtight container!
Step 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

Step 5
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. NOTE: These measurements are an approximate. They should be adjusted as your palate sees fit!

Cooking The Fish

Step 6
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.
Step 7
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

Step 8
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!”
Suggested sides
  • Steamed
  • Green

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

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