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Adam Liaw’s red curry barramundi

Adam Liaw
Adam Liaw

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Red curry barramundi.
Red curry barramundi.William Meppem

Barramundi is a great fish for curries. It takes flavour well, has a nice soft texture, and is sustainable to boot.

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Ingredients

  • 400ml coconut cream

  • 2 tbsp red curry paste (or to taste)

  • ½ tsp sugar

  • ½ small eggplant, cut into batons

  • ½ red capsicum, cut into batons

  • 1 small red onion, cut into chunks

  • 10 green beans, tailed and halved

  • 8 button mushrooms, halved

  • 8 cherry tomatoes

  • 300g barramundi fillet, cut into 4cm pieces

  • handful of Thai basil leaves

  • handful of coriander leaves

  • juice of 1 lime

Method

  1. Step 1

    Heat a wok over medium heat. Without shaking the can, open the coconut cream and scoop 2 tablespoons of the thicker cream on top into the wok. Scoop 1 tablespoon into a separate bowl and set aside. Add the red curry paste to the wok and stir into the coconut cream.

  2. Step 2

    Continue stirring until the oil separates from the coconut cream and the paste looks oily. Add the remaining coconut cream and 1 cup of water and bring to a simmer. Add the sugar and vegetables and simmer for 5 minutes, until softened. Add the barramundi and cook for just 2-3 minutes. Stir through the herbs and the lime juice and top with the reserved coconut cream.

Adam’s tip: Not all canned coconut creams will separate to produce a cap of solid coconut fat on top. In that case, you can fry the curry paste in coconut oil or a bit of vegetable oil instead.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-red-curry-barramundi-20240812-p5k1rq.html