In Green Thai Curry Sauce I

Barramundi Recipe

Barramundi in Green Thai Curry Sauce

Serves 4 – 6

  • 4-6 6oz fillets of Barramundi, skin off
  • 3-4 T vegetable oil
  • salt and pepper

Green Chili Paste:

  • 3 red Thai chilies
  • 4 Kaffir lime leaves, torn
  • 2 shallots, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 3 green onions, chopped
  • ¼ C lemongrass, peeled, using tender inside pieces only, chopped
  • ¾ C cilantro, packed
  • 2 T Olive oil
  • 2 T water
  • 3 T fish sauce (Nam Pla)
  • 1 tsp shrimp paste
  • 1/2 tsp cumin, ground
  • ¼ tsp turmeric, ground
  • 2 tsp. light brown sugar (can substitute palm sugar)
  • Ginger – 2 inch piece, peeled and grated, reserving the juice
  • Galangal – 1 inch piece, peeled and grated
  • Zest and juice of 1 lime


  • 1 tsp vegetable oil
  • 4-6 T chili paste
  • ½ C clam juice
  • 1 C coconut milk
  • 2 C coconut cream
  • Juice of a lime
  • Thai Basil, chopped for garnish


Place ingredients for the paste in a blender and puree until smooth. Heat vegetable oil in a medium saucepan over medium heat. Sauté 4-6 T chili paste in the oil for 3-4 minutes or until fragrant. Add the clam juice and bring to a simmer. Add the coconut milk and coconut cream and juice of a lime and return to simmer. Keep warm while fish is being prepared.

Season Barramundi fillets with salt and pepper. Take large skillet and heat vegetable oil over medium-high heat until just smoking. Place fish fillets in skillet for 4 minutes. Flip and cook another 3 minutes or until fish is cooked through.

Spoon sauce in plate and place fish fillet on top. Garnish with chopped Thai basil and serve.

NOTE: There will be extra chili paste which can be covered tightly and refrigerated. Will keep up to 2 weeks. Can use cooked sugar snap peas and baby corn or other vegetable of choice in the sauce, if desired.

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