Thai Fish Curry with Asparagus – using Barramundi

Serves: 4

Prep Time: 20 min

Cook Time: 15 min


• 1 tablespoon vegetable oil
• 1/2 a small red onion, finely chopped
• 1 tablespoon good quality green curry paste
• 1 can light coconut milk
• 1/2 pound asparagus, trimmed and cut into 1 inch pieces
• 2 barramundi fillets, cut into 2 inch pieces
• 3 tablespoons fresh parsley, chopped
• cooked white for serving


In a large nonstick pan, heat the oil over medium heat. Add the red onion and sauté until soft, about 3 minutes. Stir in the curry paste, then the coconut milk. Simmer for 5 minutes to blend the flavors.

Add the asparagus and cook for 2 minutes. Add the barramundi, cover, and simmer gently until opaque throughout, about 5 minutes. Stir in the parsley and season with salt. Taste and adjust seasoning, if necessary.

Serve hot over the rice.

Note: use a really good quality curry paste for this dish, one that has some heat, for the best flavor.

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