Thai Green Barramundi Curry

20m Prep

10m Cook

Serves 4

INGREDIENTS
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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.

INSTRUCTIONS

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.

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Recipe Notes

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.