Thai Green Barramundi Curry
INGREDIENTSJump to Recipe
For the green curry paste
- 3 tablespoons chopped lemongrass
- 3 tablespoons finely chopped shallot
- 2 tablespoons minced garlic
- 2 tablespoons Thai chiles, minced
- 2 tablespoons long green chiles, minced
- 1 tablespoon chopped galangal
- 1 tablespoon chopped cilantro root
- 1 teaspoon lime zest
- 1 teaspoon minced fresh turmeric
- 1 teaspoon minced fresh ginger
- *1 teaspoon roasted shrimp paste
- 1 teaspoon toasted and ground coriander seed
- 1 teaspoon black peppercorn
- pinch of salt
For the fish
- 1 ½ tablespoons coconut oil
- 3 to 4 tablespoons Thai green curry paste (more or less depending on desired spice level and how fiery your chiles are)
- 1 can coconut milk, cream and milk separated
- 12-16 oz The Better Fish® Barramundi Skinless Fillets, cubed
- 3 to 4 kaffir lime leaves
- 1 ½ to 2 tablespoons fish sauce, to taste
- Handful of Thai basil leaves, for serving
- Handful of cilantro leaves, for serving
- Lime wedges, for serving
- Fresh red chile, sliced, for serving
- Steamed rice, for serving
The perfect dish to build confidence in cooking curry. As easy to cook as it is satisfying to the palate, this Thai Green Barramundi Curry is a great gateway to the best of Southeast Asian flavor. If you aren’t already one, you’ll be a master of umami in nearly no time, thanks to this simple recipe’s knack for layering taste in a way that brings each ingredient’s best to the party on your palate! Recipe, food styling, and photography by Linda Schneider of Wild Greens and Sardines.
Step 1: Make Thai Green Curry Paste
Pound ingredients with a mortar and pestle until paste forms. Or blend with a blender (adding a little water) until paste forms.
Step 2: Toast Shrimp Paste
Wrap the shrimp paste loosely in foil. Place the foil over a gas stove burner and toast over low heat for 30 seconds to 1 minute on each side, until lightly browned, dry, and crumbly.
Step 3: Cook the Curry
Heat coconut oil in a wok or large skillet. Add the Thai green curry paste and sauté until aromatic, 30 seconds to 1 minute. Add the coconut cream and simmer 2 to 3 minutes. Add the coconut milk, fish, lime leaves, and fish sauce. Cook until fish is cooked through. Ladle into bowls. Serve with fresh herbs, lime wedges, chile, and rice.
To toast shrimp paste: Wrap the shrimp paste loosely in foil. Place the foil over a gas stove burner and toast over low heat for 30 seconds to 1 minute on each side, until lightly browned, dry, and crumbly.