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Thai Coconut Curry Poached Barramundi

Thai Coconut Curry Poached Barramundi

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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.
Course Mains & Entrees
Cuisine Thai
Keyword barramundi, coconut milk, dairy free, gluten free, spinach, thai red curry
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Servings 4 servings
Calories 436
Author Laurie McNamara

Ingredients

  • 2 tablespoons olive oil
  • 20 ounces spinach not baby spinach
  • 2 medium shallots diced (about 3/4 cup)
  • 2 teaspoons Thai red curry paste
  • 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

Serve With:

  • 2 cups cooked thai jasmine rice

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 436kcal | Carbohydrates: 35g | Protein: 43g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 710mg | Potassium: 1505mg | Fiber: 5g | Sugar: 2g | Vitamin A: 14024IU | Vitamin C: 48mg | Calcium: 190mg | Iron: 6mg