Barramundi: Thai Coconut Curry Poached

Thai Coconut Curry Poached Barramundi is simple and savory! 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 speedy, unfussy and loaded with savory flavor. Serves 4.

I’m always on the lookout for healthy ways to incorporate fish into everyone at the table’s diet.

I have to be selective because while the younger cooks and I love all fish, someone at the table is not so much a fan. Especially the salmon variety, or any strong flavored fish for that matter. Over 10 years ago, 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 flaky and buttery texture. Pair that with a savory coconut thai sauce, sautéed spinach and fluffy rice… and you have yourself a healthy and satisfying meal.

A regular here simple meals simply like this.

To cook this Thai Coconut Curry Poached Barramundi set out:

• barramundi fillets – Or use another firm white fish (cod, halibut or haddock etc.)
• olive oil – Avocado oil may be substituted.
• spinach – I like to use mature full-leaf spinach (and not baby spinach) for dependable flavor and texture.
• shallots – Lends delicate and sweet onion flavor.
• Thai red curry paste – A savory red paste usually consisting of dried chiles, garlic and lemongrass – to name a few.
• low-sodium chicken broth – Use kitchen-made or store-bought.
• lite coconut milk – A diluted (lower fat) version of full fat coconut milk. Lends for a lighter sauce.
• kosher salt – Enhances the flavors in the recipe.
• cilantro – Lends bright herbaceous flavor and a pop of color.
• lime – Adds bright citrus flavor and acidity.
• green onions – Lends subtle onion flavor, used for garnish.

serve with rice of your choice:

• cauliflower rice – Use long-used or roasted.
• cauliflower sticky rice blend – A healthy blend of both sticky rice and cauliflower rice.
• protein packed rice – Rice is cooked in bone broth for added protein!
• thai jasmine rice – Or use regular jasmine rice or long grain white rice.

Prep the spinach:

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.

Make The Thai Red Curry Sauce:

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 (or Serrano chiles will do) and green onions and voila!

Everyone at the table and I completely love this Thai Coconut Curry Poached Barramundi recipe. It actually is melt-in-your-mouth satisfying, and both flaky and satisfyingly filling. The broth is so well-seasoned and light – to die for!

Enjoy! And if you give this Thai Coconut Curry Poached Barramundi recipe a try, let me know! Snap a photo and tag me on twitter or instagram!