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Thai Green Curry Barramundi

Ditch the take-away and create your own Thai feast with this green curry.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    Oil, to fry
    •    Salt and pepper
    •    12 pea eggplants
    •    1 tbsp coconut oil
    •    30g coconut sugar
    •    150ml coconut cream
    •    Lime Cheeks, to serve
    •    4 kaffir lime leaves, torn
    •    Coriander leaves, to serve
    •    Kaffir lime leaves, to serve
    •    4 barramundi fillets, skin on
    •    Steamed jasmine rice, to serve
    •    1 cup fish stock or master stock
    •    2 tbsps Squid Brand Fish Sauce
    •    1 carrot, peeled and finely sliced
    •    4 tbsps Valcom Green Curry Paste
    •    2 long green chillies, de-seeded and sliced


  1. Season the barramundi with salt and pepper on both sides.

  2. Heat oil in a non-stick pan over a medium heat and brown fish well skin side down 2 -3 minutes. Turn and cook for a further 2 minutes. Remove and set aside. Peel off skin and crisp in a hot oven.

  3. Heat the coconut oil in a large frying pan over a medium heat, add the Valcom green curry paste, kaffir lime leaves and green chilli stir fry 1 minute.

  4. Stir in the coconut cream, stock and Squid Fish Sauce. Cook, stirring for 1 minute. Add the pea eggplants and carrot, reduce heat and simmer 6-8 minutes.

  5. Add the barramundi fillets to the sauce and continue to simmer for a further 5 minutes.

  6. Serve hot, garnished with coriander leaves, steamed rice, kaffir lime leaves, lime cheeks and crispy barramundi skin.

This great family recipe is thanks to Taste Recipes at


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