Thai Fish Curry

Autumn season is here, which means winter is coming. Treat yourself with this Thai Fish Curry recipe, flavourful yet well balanced taste!

  • 35 min
    Prep: 10 m / Cook: 25 m
  • 2 serves
  • easy
  • Vegetarian


  • 450g Shore Mariner Barramundi
  • 3 tbsp Red Thai Curry Paste
  • 2 tbsp Coconut Oil
  • 1 small brown onion
  • 2 tbsp minced ginger
  • 3 cloves minced garlic
  • 400ml Coconut Milk
  • ½ cup water
  • 1 tbsp fish sauce
  • 1 tbsp Coconut Sugar or Brown Sugar
  • 4 cups chopped vegetable of your choice (eg. Bok Choy)
  • Coriander for garnish


  • Begin by slicing the Shore Mariner Barramundi Fillet into pieces that are approximately 2 inches wide.
  • Dry the fish with a paper towel and then rub 1 tbsp of the curry paste over the pieces, being careful not to break them apart.
  • Heat the coconut oil in a large pot over the medium-heat. Add the onion, ginger and garlic. Cook for a few minutes until golden brown.
  • Add the remaining 2 tbsp of the curry paste, coconut milk, water, fish sauce, and sugar.
  • Add the veggies to the pot and bring it to a boil.
  • Once the pot comes to the boil, reduce the heat to medium-low and add fish.
  • Cover the pot and cook for 5 minutes or until the fish cook through 4.
  • Finally, garnish the dish with coriander and squeeze of lime and enjoy