Thai Fish Curry (using Barramundi)

Thai Fish Curry on

by Amy Flanigan on February 3, 2014 · 11 comments

So, um…how much dip and chips did you consume yesterday? Ya. Me? No comment. Ahem.

I’ve barely been able to recover from holiday food, and then BAM! Superbowl happens. And then Valentine’s Day is next week, where I will be stuffing myself with chocolate. Oh wait, I do that every day. Hm.

Well, life is all about balance. I enjoy my sweets and I enjoy my healthy, too.

Do you like fish? If you say no, I bet it’s because you’ve never had good fish. Or maybe not prepared in a comforting curry broth, along with tender carrots and potatoes. 

Thai Fish Curry on

Remember last summer when I was gushing over these fish tacos using Barramundi? Well, I’m gushing again. I absolutely love it.

This fish been applauded for its sustainability, farm-raised in Southeast Pacific waters using Smart Aquaculture methods. Well known in Southeast Asia, Australia, and New Zealand for awhile now, it’s gaining popularity in the U.S. by being known as “The Sustainable Sea Bass.” Or maybe it’s becoming popular because it’s just delicious!

Thai Fish Curry on

Barramundi has a firm and meaty texture, but also buttery and delicate. Its extremely mild flavor makes it so versatile and great for every day dishes and cooking techniques, whether it be grilling, poaching, or searing. And Barramundi’s a superfood – no mercury, chemicals, or hormones. Its high in protein, containing only half the calories of Salmon, and has high levels of Omega-3s. Woot!

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Now widely available across the U.S. at the fabulous Trader Joe’s in their frozen section.

Barramundi Packaging

Don’t have a Trader Joe’s anywhere near you? I weep for you. Ah, I kid. It’s okay. Barramundi is also sold at Whole Foods, Stop & Shop, Safeway, and other retailers.

So, go get some and make this stew. You can have your comfort food without the guilt!

(Disclosure: This post is sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer. As always, opinions are my own.)

Thai Fish Curry
Serves 4-6
Prep time: 20 minutes
Cook time: 30 minutes

• 2 teaspoons extra virgin olive oil
• 1 jar (4 ounce) yellow curry paste
• 3 medium carrots, peeled and cut into thin rounds
• 1 medium sweet onion, diced small
• 1 red bell pepper, cut into 1-inch pieces
• 3 medium Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
• 1 can (15 ounce) unsweetened coconut milk
• 1 1/2 cups low sodium chicken broth
• 2 Barramundi fillets (about 8 ounces total), skinned removed, cut into 1-inch pieces
• Chopped fresh parsley

Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and bell pepper; cook, stirring occasionally, until onion is translucent, about 10 minutes. Season with a dash of salt and pepper.

Add potatoes, coconut milk, and chicken broth (or water) and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for about 15 minutes until potatoes are almost tender when pierced with a fork. Add in fish and cook an additional 5 minutes until cooked through and potatoes are tender, but not mushy.

Divide curry among bowls and top with parsley.

(adapted from Bon Appetit)

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Leave a Comment

{ 11 comments… read them below or add one }

Stephanie February 18, 2014 at 3:37 pm

I have actually NEVER had curry, which is insane. THIS though, may make me change my mind…. It looks amazing!


Laurie {Simply Scratch} February 11, 2014 at 2:34 pm

Oooooh this looks SO good Amy!


Heather @ Sugar Dish Me February 3, 2014 at 9:35 pm

One day I will have a good grocery store near me. This is the second time I’ve read you rave about this fish and I soooo wanna try it! This is a totally gorgeous dish Amy. Love it!


Joanne February 3, 2014 at 4:21 pm

You know, I have been seeing more barramundi around these days but I still haven’t tried it! Love this warm flavorful curry…definitely my favorite kind of meal during these cold times.


Carolyn February 3, 2014 at 1:26 pm

This is such a great use for the barramundi, Amy. Especially in this chilly weather!


Lisa @ Wine and Glue February 3, 2014 at 10:18 am

You are absolutely right, Amy, if fish isn’t made right, it can totally turn you off. I have only recently started making it well, and it is SUCH a healthy protein. I’ve never tried Barramundi and I’ve never had a fish curry, which is horrible because I love fish and I love curry! I can’t wait to try this! Pinning!


Lauren @ Climbing Grier Mountain February 3, 2014 at 7:51 am

I wish I was having this for breakfast!!! Looks delish!


Joelen February 3, 2014 at 7:24 am

I love how colorful and comforting this dish looks!


Paula - bell'alimento February 3, 2014 at 7:00 am

I’ll be heading over to my friend TJ’s ; ) later this week. Adding Barramundi to the list!


Julie February 3, 2014 at 5:56 am

Yum! I love curry. I clicked on the “where to buy” link, and supposedly, it’s at Schnuck’s, so I’ll check it out. Hopefully, they would also have the curry paste (wonder where that would be). Can you believe that I live in the town that the headquarters of Caterpillar is and we have basically NO decent grocery stores? It is, without a doubt, one of the biggest drawbacks of the area. Drives me nuts. Hope you are doing better. One day at a time, and know that we care. xx


Amy @Very Culinary February 3, 2014 at 8:44 am

Curry paste can be found (usually) in the Asian/ethnic section of most markets. I’m…ok. I spilled cereal on the floor the other day and nobody came to lick it up. And I opened a package of cheese (their favorite) and nobody came running. And coming home now, to an empty house is super tough. Sigh. I definitely know you’re thinking about me and care <3


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