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Thai Coconut Fish Curry With Kabocha Squash

This silky and slightly spicy Thai Coconut Fish Curry brings sustainable barramundi and kabocha squash to your bowl for belly-warming goodness.


  • 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


  • 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.


Kabocha Squash: This stuff can be tough to cut. I suggests either warming it in the microwave for 4 minutes or baking it in the oven at 400 degrees F for 20 minutes to soften it up. For good cutting tips, go here.