Description
Thai coconut curry poached barramundi is a rich, creamy, and aromatic dish made with tender fish simmered in coconut milk and red curry paste. This easy Thai-inspired recipe is perfect for a flavorful weeknight dinner or an elegant meal.
Ingredients
- 4 barramundi fillets
- 1 can (13–14 oz) coconut milk
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar or palm sugar
- ½ cup vegetable or chicken broth
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1–2 tablespoons olive oil or coconut oil
- Salt, to taste
- Black pepper, to taste
- Fresh basil or cilantro, for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Add garlic and ginger, sauté until fragrant.
- Stir in red curry paste and cook for 1–2 minutes.
- Pour in coconut milk and broth, stirring to combine.
- Add fish sauce, lime juice, and sugar; bring to a gentle simmer.
- Add bell peppers and snap peas, cooking until slightly tender.
- Carefully place barramundi fillets into the sauce.
- Cover and poach for 8–10 minutes, until fish is opaque and flakes easily.
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh basil or cilantro and serve.
Notes
Do not overcook the fish to keep it tender and flaky.Adjust curry paste كمية to control spice level.Fresh herbs enhance the final flavor significantly.
