Barramundi Curry with Coconut Milk
Tender pieces of local barramundi simmered in a fragrant coconut gravy with lemongrass, lime leaves, and chilli.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Heavy-based frypan
- •Chef's knife
- •Chopping board
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 32 g
- carbs
- 9 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 460 kcal
Instructions
- 1
Pat the barramundi pieces dry using paper towels.
- 2
Heat the peanut oil in a large heavy-based frypan over medium heat.
- 3
Add the curry paste and bruised lemongrass stalk to the hot oil.
- 4
Cook the paste for two minutes until aromatic and oil begins to separate.
- 5
Pour in the coconut milk and stir until the paste dissolves completely.
- 6
Add the torn makrut lime leaves, fish sauce, and brown sugar.
- 7
Simmer the sauce gently over medium-low heat for five minutes.
- 8
Stir the snake beans into the simmering sauce and cook for two minutes.
- 9
Gently slide the barramundi chunks into the pan in a single layer.
- 10
Simmer without stirring for four minutes until the fish turns opaque and flakes easily.
- 11
Remove from heat and garnish with fresh coriander and sliced red chilli.
Chef's tips
Barramundi cooks very quickly, so keep the sauce at a gentle simmer rather than a rapid boil to prevent the fish from breaking apart. Full-fat coconut milk provides the best velvety texture and balances the heat of the curry paste. If the sauce thickens too much before adding the fish, loosen it with a splash of water.
Ingredient substitutions
- barramundi fillets → firm white fish fillets such as snapper or blue emperor
- snake beans → standard green beans or baby bok choy
- Malaysian fish curry paste → store-bought Thai yellow or red curry paste
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a frypan over low heat until just warmed through to avoid overcooking the fish.
Common mistakes to avoid
- •Boiling the curry vigorously, which breaks delicate fish chunks apart
- •Using light coconut milk, resulting in a thin, watery sauce
- •Stirring too roughly after adding the fish fillets
Serving suggestions
Cooked Barramundi Curry with Coconut Milk?
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