| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 25g | 15g | 20g |
| sugars | fibre | protein | salt |
| 5g | 3g | 30g | 1.2g |
Why I Love Australian Coconut and Lime Barramundi Curry
There’s something magical about the Coconut and Lime Barramundi Curry that I find absolutely irresistible. Maybe it’s because it brings together diverse, delicate flavors from across the globe, creating a fusion that feels simultaneously comforting and adventurous. Having grown up in Texas, my culinary journey began with rich Tex-Mex flavors, but my heart has always been open to exploring new avenues in the kitchen. This Australian curry bridges that gap beautifully, introducing a tantalizing dance of bold, fresh ingredients.
The Harmony of Ingredients
One of the reasons I love this Coconut and Lime Barramundi Curry is the interplay between the creamy coconut milk and the zesty lime juice. It’s a symphony of flavors that play off each other in the most delightful way. Barramundi, a versatile and sustainably sourced fish, holds up spectacularly well in this curry, absorbing the rich fusion of the red curry paste, fish sauce, and soy sauce. The end result is a dish that’s both hearty and elegant, perfect for a weeknight family dinner or an impressive meal for guests.
A Nod to Culinary Traditions
This dish reminds me of the way I like to reimagine traditional Southern recipes, adding a modern twist. Cooking with barramundi is somewhat new to me, but it instantly drew me in with its mild, buttery flavor that complements the robust elements of this curry. If you’re a fan of dishes like Thai green curry or even a classic chicken tikka masala, this recipe will speak to your palate with its lush, layered taste.
Chef Bill Granger, an acclaimed Australian chef known for his inventive takes on traditional cuisines, has been a significant culinary inspiration for many, including myself. While this specific Coconut and Lime Barramundi Curry isn’t directly inspired by him, it embodies the spirit of innovation and global influence that chefs like Granger champion.
Moreover, this curry pairs wonderfully with other vibrant, fresh dishes. Think of a crisp cucumber salad with a light vinaigrette to contrast the richness of the curry, or a side of jasmine rice that can soak up every bit of that flavorful sauce. For a grander feast, serve it alongside a tropical fruit salad featuring mango and papaya to offer a refreshing end to your meal.
Finally, as you garnish this dish with lime wedges and fresh cilantro leaves, take a moment to appreciate the simple yet profound joy that cooking can bring. Dishes like this Coconut and Lime Barramundi Curry remind us of the endless potential within our kitchens – a place where tradition and innovation blend seamlessly to create something truly special.
What You’ll Need
- 2 lbs (about 900g) barramundi fillets, cut into large chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2-3 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 cup fish stock or water
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice (freshly squeezed)
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup fresh basil leaves, chopped
- 1 red bell pepper, thinly sliced
- 1 cup green beans, trimmed and cut in half
- 1 cup cherry tomatoes, halved
- 2 cups cooked jasmine rice (for serving)
- Lime wedges (for garnish)
- Fresh cilantro leaves (for garnish)
Method
Step One
Heat the vegetable oil in a large pan or wok over medium heat. Add the finely chopped onion and cook until it begins to soften, about 4-5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Step Two
Add the red curry paste to the pan, stirring well to combine with the onions, garlic, and ginger. Cook for 2-3 minutes, allowing the paste to start releasing its flavors and aromas.
Step Three
Pour in the coconut milk and fish stock (or water), stirring to combine. Bring the mixture to a gentle simmer.
Step Four
Stir in the fish sauce, soy sauce, brown sugar, and freshly squeezed lime juice. Let the sauce simmer for 5 minutes to allow the flavors to meld together.
Step Five
Add the red bell pepper, green beans, and cherry tomatoes to the sauce. Cook for 5-7 minutes until the vegetables begin to soften.
Step Six
Gently place the barramundi chunks into the simmering curry. Cook for about 7-10 minutes or until the fish is opaque and flakes easily with a fork.
Step Seven
Stir in the chopped fresh cilantro and basil leaves, reserving a little of each for garnish. Simmer for an additional minute until the herbs are wilted and incorporated into the sauce.
Step Eight
Serve the coconut and lime barramundi curry over cooked jasmine rice. Garnish with lime wedges and additional fresh cilantro leaves as desired. Enjoy your meal!
