Thai green curry barramundi

Recipes / Fish

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

Recipe «Thai green curry barramundi» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 4 barramundi fillets, skin on, 1 tbsp coconut oil, 4 tbsp Valcom Green Curry Paste, 4 kaffir lime leaves, torn, 2 long green chillies, de-seeded and sliced , 150ml coconut cream, 1 cup fish or master stock, 2 tbsp Squid Brand Fish Sauce , 30g coconut sugar, 12 pea eggplants, 1 carrot, peeled and finely sliced, Coriander leaves, to serve, Steamed jasmine rice, to serve, Kaffir lime leaves, to serve, Lime Cheeks, to serve, Oil, to fry.

Ingredients:

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

Instructions

  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.