Green Curry Barramundi with Coconut and Lime Recipe

Green Curry Barramundi with Coconut and Lime Recipe

4.8

This green curry features tender barramundi fillets cooked in a creamy coconut sauce, balanced with the heat of green curry paste and the zestiness of lime. A hearty and aromatic dish that pairs perfectly with steamed jasmine rice for a comforting meal.

Ingredients:

  • 500 g barramundi fillets, skin off
  • 2 tbsp green curry paste
  • 1 tbsp vegetable oil
  • Zest of 1 lime
  • 400 ml coconut milk
  • 1 cup chicken stock
  • 1 tbsp fish sauce, plus extra to taste
  • 150 g green beans, trimmed
  • Juice of 1 lime
  • Fresh basil leaves, for garnish
  • Sliced red chilli, for garnish
  • Steamed jasmine rice, to serve

Instructions:

  1. Prepare the curry base
    1 Prepare the curry base

    Heat vegetable oil in a large pan over medium heat. Sauté the green curry paste until fragrant, then stir in lime zest and cook for 1 minute. Add coconut milk, chicken stock, and fish sauce, and simmer for 5 minutes to meld the flavours.

  2. Serve and garnish
    2 Serve and garnish

    Serve the curry over steamed jasmine rice, garnished with fresh basil and sliced red chilli for a pop of colour and added spice.

  3. Cook the fish and vegetables
    3 Cook the fish and vegetables

    Add the barramundi fillets and green beans to the curry. Cover and simmer for 10–12 minutes, or until the fish is cooked through and the beans are tender. Stir in lime juice and adjust seasoning with fish sauce or salt if needed.

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