Grilled Barramundi Curry

Name: Grilled Barramundi Curry
Yield: Serves 2
Cuisine: Australian
Ingredients: snapper; yellowtail kingfish; prawn; rock lobster; 16 dried long red chillies, seeded and soaked in cold water with a pinch of salt for 10 minutes, then drained; large pinch of salt flakes; 4 tablespoons finely chopped lemongrass, white part only; 2 tablespoons chopped galangal; 4 tablespoons chopped red shallots; 6 tablespoons chopped garlic; 2 teaspoons finely chopped kaffir lime zest; 2 teaspoons scraped and chopped coriander root; ⅔ cup (160 ml) coconut cream (see Basics); ½ cup (150 g) Red curry paste; 3 tablespoons grated palm sugar, more or less, to taste; 3 tablespoons fish sauce (see Chefs’ ingredients), more or less to taste; 1 cup (80 g) freshly grated coconut; 2 x 180 g pieces barramundi fillet, skin on and pin-boned; ½ cup (125 ml) coconut cream (see Basics); 4 x 20 cm lengths banana leaf, wiped with a clean, damp cloth on both sides; 10 kaffir lime leaves, finely shredded; 1 large handful Thai basil leaves; 2 teaspoons Thai shrimp paste (gapi); steamed jasmine rice, for serving

Preparation info

Serves
2

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

David Thompson is the master of Thai food, a diligent researcher and enthusiastic teacher who loves sharing his passion for Thai food and culture. Despite being busy with his nahm restaurants in London and Bangkok, he conducts occasional classes at the Seafood School, which are always exhilarating. Of course, it’s important to taste all dishes as you cook, but in Thai cuisine even more so as the seasoning ver