Thai Coconut Fish Curry with Kabocha Squash

20m Prep

25m Cook

Serves 4

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  • 2 (6 oz) The Better Fish® Barramundi Skinless Fillets, 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
  • 3 teaspoons freshly grated ginger
  • 10 oz kabocha squash, cubed (about half of a full squash), cubed*see notes
  • 3 tablespoons red Thai curry paste
  • 1 (13.5 oz) can of coconut milk
  • 1 tablespoon fish sauceIf you don’t have fish sauce, use soy sauce
  • 1 tablespoon sambal oelek (chili garlic sauce), plus more for more heat if desired
  • 1 lime, juice and zest, zest the lime prior to juicing it
  • 1 cup (packed) roughly chopped kale
  • 6 oz broccolini, roughly chopped

For serving/garnish

  • Rice or grain of your choice
  • Fresh Thai basil, torn or ribboned
  • Thinly sliced scallions
  • Lime wedges

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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
Pat Barramundi dry with a paper towel and cut into 1 x 1-inch cubes. Lightly season with salt and pepper on both sides and set aside.

Step 2
Heat cooking oil in a large saucepan over medium heat. Add the minced onion, garlic, kabocha squash, and fresh ginger. Simmer for approximately 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 grain as per the package instructions and set aside when done. 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℉.

Step 6
Serve over your preferred grains, and garnish with basil, scallions, and a fresh squeeze of lime juice.

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Recipe Notes

Kabocha Squash: This stuff can be tough to cut. I suggests either warming it in the microwave for 4 minutes or baking it in the oven at 400 degrees F for 20 minutes to soften it up. For good cutting tips, go here.