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5 from 1 vote

Thai Green Curry with Eggplant & Barramundi

Fragrant, spicy and so easy to throw together, it packs a punch with loads of veggies and quality protein.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 382kcal


  • Measuring spoons
  • Chopping board
  • Kitchen knife
  • Baking trays
  • Baking paper
  • Large skillet
  • Wooden spoon


Roasted Vegetables

  • 1 tbsp olive oil
  • 3 large eggplants
  • 4 zucchini

Green Curry

  • 1 tbsp coconut oil
  • 1 cloves garlic minced
  • 1 tsp ginger grated
  • 1 can Green Curry Paste (114g) my favourite brand is Maesri- you can find it at some Woolworths and most Asian grocers
  • 1 can light coconut milk (400ml)
  • 1 cup vegetable stock
  • 1 tsp fish sauce
  • 2 tsp brown sugar
  • 5 kaffir lime leaves
  • 4 Barramundi fillets I use frozen Barramundi for convenience, substitute with any white fish or chicken
  • 8 thai basil leaves
  • ½ lime

To Garnish

  • 1 handful of coriander
  • 1 handful of thai basil
  • red chilli slices


Roasted Vegetables

  • Preheat the oven to 180°C
  • Chop eggplants into small pieces- roughly 3cm wide. Chop zucchini into 1cm thick slices. Add 1tbsp of olive oil, a sprinkle of salt and lightly toss
  • Place eggplant onto a baking tray lined with baking paper. Roast the eggplant first- for approximately 30 minutes total or until lightly browned
  • After 15 minutes, rotate the tray and add the zucchini to the oven. Roast for another 15 minutes, then leave vegetables to cool.

Green Curry

  • In the meantime, heat 1tbsp of coconut oil in a large skillet on high heat
  • Add the garlic, ginger & curry paste. Stir constantly for 2-3 minutes, until the paste starts to spit
  • Add the coconut milk & vegetable stock, stir to mix and bring to simmer
  • Lower the heat to medium-high. Add the kaffir lime, fish sauce and brown sugar and stir to combine
  • Add the barramundi fillets and simmer for 7 minutes or until cooked through
  • Add roasted vegetables and thai basil leaves, squeeze lime juice over and stir through.


  • Serve and garnish with a few sprigs of fresh coriander and thai basil
  • Sprinkle over sliced chillies
  • Optional: serve with white jasmine rice if you need the extra carbs


Calories: 382kcal
Carbs: 18.3g | Fat 17.7 g | Protein: 38.7g