Thai Coconut Fish Curry with Kabocha Squash

Serves 4 Ingredients: 2 - 6 oz fillets of barramundi, cut into 1 x 1-inch cubes, Kosher salt and cracked black pepper, 2 tablespoons - cooking oil of your choice, 1 - yellow onion, diced (approx. 1 cup), 3 - cloves of garlic, minced, 1 teaspoon - freshly grated ginger, 10 ounces - kabocha squash, cubed (about half of a full squash), cubed, 3 tablespoons - red Thai curry paste, 1 - 13.5 oz can of coconut milk, 1 tablespoon - fish sauce (soy sauce may be used if necessary), 1 tablespoon - sambal oelek (chili garlic sauce), plus more for more heat if desired, 1 - lime, juiced and zested (zest the lime prior to juicing it), 1 cup - (packed) roughly chopped kale, 6 ounces - broccolini, roughly chopped, Fresh Thai basil or regular basil leaves – full, torn, or ribboned, Thinly sliced scallions, Lime wedges,
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Thai Coconut Fish Curry
with Kabocha Squash

  • 20m prep
  • 25m cook
  • Serves 4
    Friends & Family

  • Pairs with Riesling

  • Perfect for Weeknights

  • Perfect for Getting Cozy


2 6 The Better Fish® Barramundi Skinless Fillets
cut into 1 x 1-inch cubes
kosher salt
2 tablespoons cooking oil
1 brown onion
3 cloves minced garlic
1 teaspoon ginger
freshly grated
10 ounces kabocha squash
diced, about half of a full squash, diced
3 tablespoons red thai curry paste
13.5 oz canned coconut milk
1 tablespoon fish sauce
soy sauce may be used if necessary
1 tablespoon sambal chili sauce
chili garlic sauce, plus more for more heat if desired
1 lime
juiced and zested, zest the lime prior to juicing it
1 cup kale
packed, roughly chopped
6 ounces baby broccoli
roughly chopped
thai basil
or regular basil leaves, full, torn, or ribboned
spring onion
thinly sliced
lime wedge

Nutrition per serving

Calories 415.64kcal 21%
Fat 29.5 42%
Carbs 18.67 7%
Sugars 4.57 5%
Protein 22.8 46%
Sodium 991.17mg 50%
Fiber 3.16 11%

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

Nutrition per serving

Amount per serving

Calories 415.64kcal 21%
Fat 29.5 42%
Saturated Fat 19.14 96%
Monounsaturated Fat 4.88 488%
Polyunsaturated Fat 2.8 280%
Carbs 18.67 7%
Fiber 3.16 11%
Sugars 4.57 5%
Protein 22.8 46%
Cholesterol 42.53mg 14%
Sodium 991.17mg 50%
Calcium 75.79mg 9%
Magnesium 73.27mg 20%
Potassium 910.16mg 26%

% Daily Value*

Iron 4.4mg 31%
Zinc 0.81mg 8%
Phosphorus 135mg 19%
Vitamin A 510.53mkg 64%
Thiamin B1 0.06mg 5%
Riboflavin B2 0.05mg 4%
Niacin B3 1.07mg 7%
Vitamin B6 0.14mg 10%
Folic Acid B9 81.4mkg 41%
Vitamin B12 0.02mkg 1%
Vitamin C 81.71mg 102%
Vitamin D 7.65mkg 153%
Vitamin E 0.32mg 3%
Vitamin K 126.09mkg 168%

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

Health score

5.4 /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 3.16   11% DV
Protein 22.8   46% DV
Calcium 75.79mg   9% DV
Magnesium 73.27mg   20% DV
Potassium 910.16mg   26% DV
Iron 4.4mg   31% DV
Vitamin A 510.53mkg   64% DV
Vitamin C 81.71mg   102% DV

Nutrients with negative impact

Saturated Fat 19.14   96% DV
Carbs 18.67   7% DV
Sugars 4.57   5% DV
Cholesterol 42.53mg   14% DV
Sodium 991.17mg   50% DV

Belly-warming bliss in each bite. Thai Coconut Fish Curry with Kabocha Squash is “silky and slightly spicy,” says Dana Sandonato of Killing Thyme, who also contributed food styling and photography for her recipe.


Step 1
Set the thawed barramundi out on the counter and let it come to room temp. This should take about 15 minutes. Once it reaches room temp, pat dry with a paper towel and cut into 1 x 1-inch cubes; lightly hit with salt and pepper, and set aside.
Step 2
Heat cooking oil in a large saucepan or braiser over moderate heat. Add the minced onion, garlic, kabocha squash, and fresh ginger. Simmer for approx. 5 minutes or until the garlic is fragrant and the onions are lightly translucent.
Step 3
Stir in the 3 tablespoons of red Thai curry paste and stir until the veggies are evenly coated.
Step 4
Add the coconut milk, fish sauce, sambal oelek, lime zest, and lime juice; stir to combine and until the curry paste has dissolved into the liquid. Let the curry simmer for about 15 minutes, or until the squash becomes tender enough to easily pierce with a fork. About 10 minutes into the simmer, add the kale and broccolini (they take less time to cook and you don’t want them overcooked).
Step 5
In the meantime, prepare your rice or other grain as per the package instructions and set aside when done.
Step 6
Once the squash is tender, add the cubed barramundi and poach it in the liquids for about 5-7 minutes, or until opaque, can flake with a fork, and has an internal temperature of 140-145 degrees F.
Step 7
Serve over your preferred grains, and garnish with basil, scallions, and a fresh squeeze of lime juice.
Suggested sides
  • Jasmine
  • Sauteed
    Bok Choi

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