Thai Coconut Curry Poached Barramundi is simple and elegant. Spinach is sautéed before barramundi simmers in a Thai coconut curry broth. A simple dish that’s both quick and easy with delicious flavor.

Thai Coconut Curry Poached Barramundi l

I’m always on the lookout for healthy ways to incorporate fish into my family’s diet.

I have to be selective because while my kids and I love all fish. However my husband is not so much a fan of the salmon variety or any strong flavored fish for that matter.

Recently I was introduced to relatively new and extremely healthy fish, Barramundi. I was happy to discover that it’s a firm-fleshed white fish, mild in taste and has a buttery texture. I also love that it is a healthy, sustainable farm-raised fish using a Smart Aquaculture approach which results in it being a low fat fish with high omega 3’s and I can find it at Trader Joe’s, Whole Foods and other retailers.

Thai Coconut Curry Poached Barramundi

Barramundi is pretty popular in New Zealand and Australia already and since becoming available in the US it’s starting to gain popularity by being known as “The Sustainable Sea Bass”. So why not give it a go in your next recipe calling for a white fish? Besides being delicious, its mild flavor works with several ethnic cuisines and the texture of the fish makes it super versatile for a plethora of different cooking techniques.

To Make This Thai Coconut Curry Poached Barramundi you Will Need:

  • barramundi fillets
  • olive oil
  • fresh spinach (not baby spinach)
  • shallots
  • Thai red curry paste
  • low-sodium chicken broth
  • lite coconut milk
  • kosher salt
  • cilantro
  • parsley
  • green onions, sliced thin on the bias
  • juice of 1 lime, juiced

barramundi collage

Start by removing the skin to the fillets. Barramundi skin crisps up nicely, but for this dish it just won’t happen. Once the skin is removed, season the fillets with a quarter teaspoon of kosher salt and set them off to the side for a moment.


In a deep 10-inch skillet, measure in 1 tablespoon of olive oil. Heat to medium-high and once hot, pile in the spinach. Baby spinach is far too delicate to handle the heat, so use the big leafy, mature spinach if at all possible.

season with salt

Toss, toss, toss… and once it becomes manageable, season with a couple pinches of kosher salt.

black pepper

And a pinch of coarse black pepper.


Once the spinach is wilted down, but still has some texture (meaning it’s not a pile of mush) transfer it to a bowl for just a moment.


Reduce the heat to medium and wipe out the remaining moisture in the pan with some paper towel, add in the remaining tablespoon of olive oil and toss in 1/2 cup diced shallots.


Cook the shallots, stirring occasionally, until the edges start turning a golden brown.

thai red curry

Measure in 2 heaping teaspoons of Thai red curry paste and stir.


Pour in 1-1/2 cups of chicken broth.

coconut milk

And 1 cup of lite coconut milk.

sauce collage

Bring the coconut curry broth to a simmer. Continue to let the sauce simmer, uncovered, until it has reduced down by half. Add in the Barramundi fillets, spoon the broth over the fish, cover it with a lid and let it poach for 7-8 minutes, or until the fish is opaque and flakes easily.

cilantro, parsely and green onion collage

Meanwhile; you will need 1/4 cup of both chopped fresh parsley and cilantro. Slice up 2 green onions. Combine the three together and reserve a 1/4 cup for garnishing.

With a seconds remaining on the clock, dived the spinach among 4 shallow bowls.

Place the Barramundi fillets on top of the spinach…

Add in the chopped herbs and green onions to the coconut curry broth…

Squeeze in the juice of 1 lime, stir and spoon over top of the Barramundi.

Thai Coconut Curry Poached Barramundi l

Garnish with the reserved herbs and voila! Thai Coconut Curry Poached Barramundi.

Well, it was love at first bite. I absolutely love this fish! It literally is melt-in-your-mouth delicious, yet it was meaty and filling, buttery and perfect. Then put it in a broth so flavorful and light… and you’ll want thirds, as in skip over seconds and go straight for the thirds. SO good.

Thai Coconut Curry Poached Barramundi l

And the bonus?! Slurping up the broth. #sonotfancy.

Enjoy! And if you give this Thai Coconut Curry Poached Barramundi recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Thai Coconut Curry Poached Barramundi l

Thai Coconut Curry Poached Barramundi + Sautéed Spinach
Yield: 4 servings

Thai Coconut Curry Poached Barramundi + Sautéed Spinach

Barramundi is poached in a delicious coconut curry broth and then served with chopped fresh herbs over sautéed spinach.

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes


  • 2 tablespoons olive oil, divided
  • 1 bag (24 ounces) fresh spinach, rinsed and dried (not baby spinach)
  • 1/2 cup diced shallots
  • 2 (heaping) teaspoons of Thai red curry paste
  • 1-1/2 cups low-sodium chicken broth
  • 1 cup lite coconut milk
  • 3/4 teaspoon kosher salt, divided
  • 4 (6 to 8 ounce) barramundi fillets, thawed and skin removed
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 2 green onions, sliced thin on the bias
  • juice of 1 lime, juiced

Serve With:

  • 2 cups cooked jasmine rice


  1. In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium-high heat. Once hot add in the spinach. Use tongs to toss the spinach. Once it starts to wilt season with a pinch of kosher salt and coarse black pepper. Remove the wilted spinach to a clean bowl and set aside.
  2. Wipe the skillet out with paper towel and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes.
  3. Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the cup of lite coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half.
  4. Season the fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless Barramundi fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7-8 minutes or until the fish is opaque and flakes easily with a fork.
  5. Meanwhile combine the chopped cilantro, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing.
  6. Divide the spinach among four shallow bowls, top with the fillets.
  7. Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach.
  8. Top with a little more fresh herbs and serve.


This post was sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer and, as always, all opinions expressed are my own.