Barramundi with Quick Thai Curry

Serves: 4

Prep Time: 10

Cook Time: 10


  • 2 filets (about 12 ounces) barramundi, cut into 1-inch chunks
  • 2 to 6 teaspoons green Thai curry paste (or to taste)*
  • 1 (14-ounce) can coconut milk
  • 2 cups chicken broth
  • 2 cups broccoli florets, cut into 1-inch pieces
  • 1 small green bell pepper, cut into 1 ½-inch strips
  • 2 cups snow peas, cut in half
  • 2 scallions, thinly sliced (white and green parts)
  • 1/3 cup chopped fresh cilantro (optional)

*Look for Thai curry paste, such as the Thai brand, in the ethnic food aisle of large chain grocery stores.


  1. Place the curry paste (2 teaspoons for a very mildly spicy dish, more if you like a bit of heat) in the bottom of a medium saucepan.
  2. Add a bit of the coconut milk, and whisk to mix.
  3. Add the remaining coconut milk and chicken broth, stir and bring to a simmer.
  4. Add the broccoli and bell pepper, stir, and simmer 1 minute.
  5. Add the peas and fish, stir, cover, and simmer about 2 minutes, or until the fish just begins to fall apart.
  6. Stir in the scallions and cilantro and serve hot over rice or pasta.

Recipe Source:

Created by Jess Thompson, as seen in Arthritis Today.

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