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THIS RECIPE IS SPONSORED BY AUSTRALIS BARRAMUNDI | OPINIONS ARE MY OWN
As much as I love grilling on the patio, I’m always eager to pull out my stock pots, Dutch ovens, and braisers come September. In North Carolina, most of September and even October can be quite warm — but that fall feeling still fills the air!
Or maybe it’s just my Canadian blood. Either way…
I’ve wasted no time in whipping up pots of steamy soup, vats of vegetarian chili, and now, this incredibly belly-warming Thai Coconut Fish Curry With Kabocha Squash.
This silky and slightly spicy curry brings meaty barramundi to your bowl with it’s mild and buttery flavor, and it’s everything pescetarian dreams are made of.
What is barramundi?
Barramundi is a quality white fish that offers up a mild and buttery flavor, so it’s perfect for those who love fish and for those just starting to dip their toes into the water.
Australis Barramundi, also known as The Sustainable Seabass®, is mild in flavor — so it’s extremely versatile and lends itself to any cuisine you’re hankering! Flash frozen and vacuum-sealed individually, these fillets are a fantastic alternative to halibut, grouper, snapper, or Chilean sea bass all year round.
Australis Barramundi is on a healthy and sustainable mission.
One of the biggest reasons more people are wanting to incorporate more fish into their diets is the fantastic health benefits — and Australis Barramundi delivers. High in omega-3’s and protein, this good stuff is raised without antibiotics, hormones, or colorants, and they’re free from mercury, PCBs, and other contaminants. (Score!)
Further to that, Australis Barramundi was built on a holistic view of sustainability and is the *first* ocean-farmed fish to earn the Best Choice rating by Monterey Bay Aquarium Seafood Watch® program. As they reimagine the future of fish through Climate-Smart Ocean Farming, sustainability is a priority, not an afterthought.
Thai Coconut Fish Curry With Kabocha Squash
Sweater weather isn’t complete without a warm and soothing bowl of comfort food and, in my world, it doesn’t get any more cozy than curry.
This recipe brings aromatic red Thai curry, creamy coconut milk, wholesome kale, tender kabocha squash, and meaty barramundi to your bowl for an easy dinner option that will ease you into a state of pure contentment.
Not sure if Australis Barramundi is available near you? Find out here!
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Thai Coconut Fish Curry With Kabocha Squash
Ingredients
- 2 6 oz fillets of Australis Barramundi, cut into 1 x 1-inch cubes
- Kosher salt and cracked black pepper
- 2 TBSP cooking oil of your choice
- 1 yellow onion, diced (approx. 1 cup)
- 3 cloves of garlic, minced
- 1 tsp freshly grated ginger
- 10 oz kabocha squash, cubed (about half of a full squash), cubed, *see notes
- 3 TBSP red Thai curry paste
- 1 13.5 oz can of coconut milk
- 1 TBSP fish sauce, If you don't have fish sauce, use soy sauce
- 1 TBSP sambal oelek (chili garlic sauce), plus more for more heat if desired
- 1 lime, juice and zest, Be sure to zest the lime prior to juicing it
- 1 cup (packed) roughly chopped kale
- 6 oz broccolini, roughly chopped, You can use broccoli instead
For serving/Garnish
- Rice or grain of your choice
- Fresh Thai basil or regular basil leaves – full, torn, or ribboned
- Thinly sliced scallions
- Lime wedges
Instructions
- Set the thawed barramundi out on the counter and let it come to room temp. This should take about 15 minutes. Once it reaches room temp, pat dry with a paper towel and cut into 1 x 1-inch cubes; lightly hit with salt and pepper, and set aside.
- Heat cooking oil in a large saucepan or braiser over moderate heat. Add the minced onion, garlic, kabocha squash, and fresh ginger. Simmer for approx. 5 minutes or until the garlic is fragrant and the onions are lightly translucent.
- Stir in the 3 tablespoons of red Thai curry paste and stir until the veggies are evenly coated.
- Add the coconut milk, fish sauce, sambal oelek, lime zest, and lime juice; stir to combine and until the curry paste has dissolved into the liquid. Let the curry simmer for about 15 minutes, or until the squash becomes tender enough to easily pierce with a fork. About 10 minutes into the simmer, add the kale and broccolini (they take less time to cook and you don't want them overcooked).
- In the meantime, prepare your grain as per the package instructions and set aside when done.
- Once the squash is tender, add the cubed barramundi and poach it in the liquids for about 5-7 minutes, or until opaque, can flake with a fork, and has an internal temperature of 140-145 degrees F.
- Serve over your preferred grains, and garnish with basil, scallions, and a fresh squeeze of lime juice.
I love the vibrant colors of this dish! I’m a big fan of kombucha, yum!
Thanks, Emily! Kobocha is definitely my new fave squash.
Even those temps are in the 80s here in New England today, I am ALL about meals like this!! I’m a huge fan of barrramundi, too, and need to add this one to my list!
Sues
I’m with you. It’s been hot as hell here in NC, but my Canadian blood is aching for fall, so I’ve already been dippin’ into the comfort foods ;)
I have been reading about barramundi everywhere lately and I need to get my hands on some. Love that the company is all about sourcing sustainable seafood and that they’ve earned the Best Choice rating by Monterey Bay Aquarium Seafood Watch program! I’m all about Thai curry anything so this is the recipe for me!
I’m glad this recipe recipe speaks to you, Vicky! When you can merge Thai curry and veggies and sustainable seafood, it definitely feels (and tastes!) like a total win.
As an Australian, I have fond memories of eating barramundi when I was growing up. I don’t think I ever ate in a curry, but it sounds absolutely delicious! Looks like such a comforting dish for the upcoming colder months.
Thanks, Thanh! I was really excited once September rolled around and thought that a warming curry would be an excellent choice. And it was! But it was also a total tease since it’s gotten super hot here again and my curry dreams are on hold for another few weeks at least. Gah.
The colour of that soup is amazing! I don’t eat enough fish! Thanks for this recipe!
Thanks, Stephanie! If I can get people eating more fish, I’ll be a happy gal ;)
I don’t think I’ve ever eaten barramundi before, so this is totally new to me. I’ll have to keep an eye out for it the next time I’m at the grocery!
I hope you can find it!
Happy Fall! This dish is so perfect for welcoming the cooler days. My husband is not a fan of squash but I wonder if I could get away with it since it’s tucked away with all the beautiful curry spices… I’ll keep you posted ;)
Agreed! I just love bringing soups, chilis, and curries back into my meal rotation. And hey, my husband is anti-squash too. So, I told him to pick around it. He ended up taking some to try (he’s a great sport) and, halfway through dinner, he states, “this squash is actually kind of good”. I nearly dropped my spoon.
Definitely keep me posted! And happy first day of fall :)
As I was reading your article, I kept thinking where can I buy this fantastic product… this looks so, so good! And then I found the link… and of course… there was Costco. Thanks Dana. Can’t wait to try this recipe… comfort food in a bowl and as you say perfect for fall. Have a great week-end ♥
I’m so glad you have access to this good stuff! My husband has been eating more and more fish since I’ve gone pescetarian and though he’s not in *love* with fish, he’s enjoying it more and more and he really liked this barramundi. It’s meaty, mild in flavor, and pairs really well with just about anything. I hope you enjoy this recipe if you make it — keep me posted on your barramundi adventures either way :)
STUNNING and delicious!
Thank you!
I’m impressed by the ocean-raised aspect. I always avoid farm-raise fish because of the horrible conditions the fish are raised in and the disgusting food they feed them, so this has piqued my interest. On another note, this dish sounds fantastic! Yum!!! I loooooove curry!
Farm-raised fish definitely has a bad rap, but for a reason. A lot of practices are shady. Unfortunately that acts as a disservice to the properly managed environmentally-conscious farms, so I’m really wanting to take part in breaking that stigma. This fish is *super* clean tasting. Another company I’m working with, Regal New Zealand King Salmon, raises their King salmon in the Marlborough Sounds and it’s honestly the best King salmon I’ve ever had in my life. Just like fishing, farming has good and dreadful practices. I’m hoping more people can become aware of the good!