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Thai green curry barramundi
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Make a delicious homemade Thai green curry instead of ordering take-out.
Ingredients:
  • 4 barramundi fillets, skin on
  • 16.80 gm coconut oil
  • 112.00 gm Green Curry Paste
  • 4 makrut lime leaves, torn
  • 2 long green chillies, de-seeded and sliced
  • 150ml coconut cream
  • 255.00 gm fish stock or master stock
  • 48.80 gm Fish Sauce
  • 30g coconut sugar
  • 12 pea eggplants
  • 1 carrot, peeled and finely sliced
  • Steamed jasmine rice, to serve
  • Makrut lime leaves, to serve
  • Lime Cheeks, to serve
  • Oil, to fry
  • Salt and pepper
Instructions:
  • Season both sides of the barramundi generously with a perfect balance of salt and pepper.
  • In a non-stick pan over medium heat, sear the fish skin side down in hot oil for 2-3 minutes until nicely browned. Flip and cook for an additional 2 minutes. Set the fish aside. Crisp the removed skin in a preheated oven.
  • In a large frying pan over medium heat, warm up the coconut oil. Add the Valcom green curry paste, makrut lime leaves, and green chili. Stir-fry for 1 minute.
  • Incorporate the coconut cream, stock, and Squid Fish Sauce into the mixture. Stir continuously for 1 minute. Introduce the pea eggplants and carrot, then lower the heat and let it simmer for 6-8 minutes.
  • Simmer the barramundi fillets in the sauce for an additional 5 minutes.
  • Serve the dish piping hot, topped with fresh coriander leaves, alongside steamed rice, fragrant makrut lime leaves, lime wedges, and crispy barramundi skin.

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