Thai Coconut Curry Poached Barramundi is simple and delicious! Barramundi filets simmer in a Thai coconut curry broth and is served with sautéed spinach and Thai jasmine rice. A simple dish that’s both quick, easy and loaded with delicious flavor. Serves 4.
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, my husband is not so much a fan. Especially the salmon variety, or any strong flavored fish for that matter.
Recently I was introduced to Barramundi. I was happy to discover that it’s a firm-fleshed white fish, mild in taste and once cooked, has a flakey and buttery texture. Pair that with a flavorful coconut thai sauce, sautéed spinach and fluffy rice… and you have yourself a healthy and satisfying meal.
To Make This Thai Coconut Curry Poached Barramundi you Will Need:
- barramundi fillets or other firm white fish
- olive oil
- spinach (not baby spinach)
- Thai red curry paste
- low-sodium chicken broth
- lite coconut milk
- kosher salt
- green onions
- juice of 1 lime
In a deep 10-inch skillet, measure in 1 tablespoon of olive oil.
Heat to medium-high and once hot, pile in the spinach with a pinch of kosher salt. Baby spinach is far too delicate to handle the heat, so use the big leafy, mature spinach if at all possible.
Toss, toss, toss! You can do this in batches if your pan cannot hold all of it.
Once the spinach is wilted down, but still has some texture (meaning it’s not a pile of mush) transfer it to a bowl and set aside.
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. Next, measure in 2 heaping teaspoons of Thai red curry paste. Stir and cook for 1 minute.
Pour in 1-1/2 cups of chicken broth, 1 cup of lite coconut milk and 3/4 teaspoon kosher salt.
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.
With a seconds remaining on the clock, dived the spinach and spoonfuls of cooked thai jasmine rice among 4 shallow bowls and place the barramundi fillets on top of the spinach.
Add in half of the chopped cilantro and squeeze in the juice of 1 lime.
Stir and spoon the hot thai coconut curry sauce over top of the Barramundi.
Garnish with the reserved cilantro, thai chiles and green onions and voila! Thai Coconut Curry Poached Barramundi.
My family and I absolutely love this Thai Coconut Curry Poached Barramundi recipe! It literally is melt-in-your-mouth delicious, and both flaky and satisfyingly filling. The broth is so flavorful and light – to die for!
Thai Coconut Curry Poached Barramundi
- 2 tablespoons olive oil
- 20 ounces spinach, not baby spinach
- 2 medium shallots, diced (about 3/4 cup)
- 2 teaspoons Thai red curry paste
- 1½ cups low-sodium chicken broth
- 1 cup light coconut milk
- 3/4 teaspoon kosher salt, plus more to taste
- 24 ounces barramundi fillets, thawed if frozen
- 1 cup chopped fresh cilantro, divided
- 1 lime, juiced, plus wedges for serving
- 2 green onions, sliced thin on an angle
- 2 cups cooked thai jasmine rice
- In a deep 12-inch skillet heat 1 tablespoon of olive oil over medium-high heat. Add in the spinach with a pinch of kosher salt. Use tongs to toss the spinach. Once wilted but still has some texture, transfer to a clean bowl and set aside.
- 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.
- Stir in the Thai red curry paste and cook for 1 minute. Pour in chicken broth, light coconut milk and season with kosher salt. Stir, bring to a simmer and reduce by half.
- Once reduced, place the 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.
- Divide the satueed spinach and spoonfuls of cooked rice among four shallow bowls, top with the fillets.
- Quickly add 1/2 of the chopped cilantro to the coconut curry broth and squeeze in the lime juice. Stir and taste, adding more salt if needed.
- Ladle the hot sauce over the fish and spinach.
- Top with extra cilantro and green onions.
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