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Green Thai Barramundi Curry

This perfect dish to build confidence in cooking curry. As easy to cook as it is satisfying to the palate. This Green Thai Barramundi Curry is a great gateway to the Far East—and Southeast Asian flavors, in particular.

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!

Prep Time

        Prep time: 20 minutes
        Cook time: 10 minutes
        Yield: Serves 4


    •    lime wedge
    •    red chili sliced
    •    1 tsp lime zest
    •    3 kaffir lime leaves
    •    1.5 tbsps coconut oil
    •    2 tbsps minced garlic
    •    handful Thai basil leaves
    •    handful coriander leaves
    •    1 tbsp galangal, chopped
    •    3 tbsps green curry paste
    •    2 tbsps green chili, minced
    •    1 tsp turmeric, fresh minced
    •    3 tbsps lemongrass, chopped
    •    1 tbsp coriander root, chopped
    •    3 tbsps shallots, finely chopped
    •    1 pound of barramundi fillets, cubed
    •    2 tbsps birds eye chili pepper, minced
    •    1.5 tbsps fish sauce, more or less to taste
    •    1 canned coconut milk (cream and milk separated)


  1. For Curry Paste: Pound with a mortar and pestle until paste forms. Or blend with a blender (adding a little water) until paste forms.
  2. 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.
  3. To Cook Curry: Heat coconut oil in a wok or large skillet. Add the Thai green curry paste and saute 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.

This great family recipe is thanks to The Better Fish at


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