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
- 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
- Rice or grain of your choice
- Fresh Thai basil or regular basil leaves – full, torn, or ribboned
- Thinly sliced scallions
- Lime wedges
- 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.