Family-Friendly
Thai Coconut Fish Curry
with Kabocha Squash
- 20m prep
- 25m cook
- Serves 4
Thai Coconut Fish Curry
-
RECIPE CREATED BY
Friends & Family -
Pairs with Riesling
-
Perfect for Weeknights
-
Perfect for Getting Cozy
Ingredients
2
6
The Better Fish® Barramundi Skinless Fillets
cut into 1 x 1-inch cubes
cut into 1 x 1-inch cubes
1
kosher salt
2
tablespoons
cooking oil
1
brown onion
diced
diced
3
cloves
minced garlic
minced
minced
1
teaspoon
ginger
freshly grated
freshly grated
10
ounces
kabocha squash
diced, about half of a full squash, diced
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
soy sauce may be used if necessary
1
tablespoon
sambal chili sauce
chili garlic sauce, plus more for more heat if desired
chili garlic sauce, plus more for more heat if desired
1
lime
juiced and zested, zest the lime prior to juicing it
juiced and zested, zest the lime prior to juicing it
1
cup
kale
packed, roughly chopped
packed, roughly chopped
6
ounces
baby broccoli
roughly chopped
roughly chopped
1
thai basil
or regular basil leaves, full, torn, or ribboned
or regular basil leaves, full, torn, or ribboned
1
spring onion
thinly sliced
thinly sliced
1
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
High
Medium
Low
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.
Instructions
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
Rice -
Sauteed
Bok Choi
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