Barramundi and bamboo red curry

Barramundi and bamboo red curry

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  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

An easy weeknight dinner that is quick and easy to make. fish sauce adds an authentic, traditional saltiness to the curry.

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Easy dinner recipes, Asian recipes


  • 400ml can coconut milk
  • 1 tablespoon red curry paste
  • 800g barramundi fillets, cut into large pieces
  • 225g can sliced bamboo shoots, julienned
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 1 cup fresh basil leaves
  • Steamed jasmine rice, to serve
  • Small basil leaves, extra, to serve


  • Step 1
    Add 60ml (1⁄4 cup) of the coconut milk to a wok over high heat and cook, stirring, for 5 minutes or until the coconut milk splits. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
  • Step 2
    Gradually stir the remaining coconut milk into the wok. Reduce the heat to low and simmer for 8 minutes or until thickened.
  • Step 3
    Add the barramundi, bamboo shoots, fish sauce and brown sugar. Cook for 4-5 minutes or until the barramundi is just cooked through. Stir in the basil. Serve with the rice and top with the extra basil.

  • High protein
  • Low carb
  • Lower gi


  • 2007 kj


  • 20g

    Fat Total

  • 16g

    Saturated Fat

  • 3g


  • 43g


  • 31g

    Carbs (total)

All nutrition values are per serve


Freeze any leftover red curry paste in individual portions in snaplock bags – just make sure to squeeze out any air. Defrost the portions you need and stir into fish cakes, stir-fries and Asian-inspired soups and curries for an instant flavour boost.

  • Author: Alison Adams
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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