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Coconut Red Curry

Spicy and creamy Thai Red Curry cooked with plenty of vegetables and barramundi
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, lunch, Main Course, meal prep
Cuisine: asian, Thai
Keyword: barramundi, chicken, coconut milk, curry, fish stew, red curry
Servings: 5 servings
Calories: 387kcal


  • 5 large red capsicums- chopped into 1cm strips
  • 650 g butternut pumpkin- chopped into 2 cm cubes can also be substituted with eggplant, zucchini or sweet potato
  • ½ tbsp coconut oil
  • 2 large brown onions- thinly sliced
  • 60 g red curry paste Maesri is my preferred brand
  • 1 tsp fresh ginger- minced
  • 1 tsp fresh garlic- minced
  • 1 tsp lemongrass- minced (white part only)
  • 1 can light coconut milk
  • 3 kaffir lime leaves- roughly torn
  • 1 long red chilli- finely sliced
  • 300 ml chicken or vegetable stock
  • ½ tbsp palm or brown sugar
  • 1 tbsp fish sauce
  • 5 barramundi fillets sub with chicken breast

To Serve

  • 12 thai basil leaves
  • 1 lime- quartered
  • rice noodles or jasmine rice- to serve


  • Pre-heat the oven to 180°C. Place your chopped veggies over several baking sheets, season with salt & pepper and roast for 30 minutes or until lightly coloured. Set aside and allow to cool
  • Heat the coconut oil in a large saucepan over medium-high heat. Add the onions and cook for 3 minutes or until starting to soften
  • Add the curry paste, ginger, garlic and lemongrass. Stir rapidly and fry for 3 minutes or until the paste starts to spit
  • Add the coconut milk, kaffir lime leaves and chilli and stir to combine. Cook until the coconut milk starts bubbling.
  • Reduce the heat to medium. Add the stock, sugar and fish sauce and stir to combine. Bring to a gentle simmer.
  • Add the barramundi fillets, place a lid over the pan and simmer for 7 minutes or until the fish is cooked.
  • Add the roasted vegetables into the saucepan and stir until everything is combined. Add a little bit of water or stock if the curry is starting to get too thick
  • Spoon the curry into serving bowls over rice noodles or steamed jasmine rice. Add some fresh Thai basil over the top and serve with a wedge of lime.


Calories: 387kcal
Carbs: 44.1g | Fat: 11.8g | Protein: 32g