“ Poaching filets of barramundi in a spicy, fragrant coconut curry sauce is an ideal way to let the fish absorb the flavor of the sauce without overcooking. Served with jasmine rice and sauteed spinach, this dish makes for an elegant weeknight meal. Kate, Recipe Hunter ”
- Chicken Broth
- Coconut Milk
- Green Onion
- Jasmine Rice
- Lime Juice
- Olive Oil
- Red Curry Paste
We’re always looking for ways to incorporate more healthy seafood into our diet in interesting, inspired ways. With this recipe, you can recreate the flavors of a Thai curry at home to create a dish that looks and tastes elegant but is actually quite easy. By poaching the barramundi (a sustainably raised fish similar to sea bass that you can find at Trader Joe’s and other stores) in the sauce, the fish absorbs the intense flavor of the curry while still maintaining its delicate texture and flavor (and staying in one piece). Served with quickly sautéed spinach and jasmine rice, you can put this elegant meal on the table in 30 minutes. Now, who said you can’t have date night on a Wednesday?
“ I have always loved to cook and bake, and believe cooking from scratch shouldn't be hard. On my blog, I love to share easy and delicious recipes I've developed and/or discovered with step-by-step instructions. I try to focus on fresh ingredients with a simple and attainable approach so cooking can be fearless, fun and delicious! ”
Laurie is the recipe developer and blogger behind Simply Scratch. When we first learned about Laurie, we knew we’d be hooked just from the title of her blog! She proves that made-from-scratch, handmade food doesn’t have to be expensive, complicated, or time-consuming and yields infinitely better (and healthier) results than the pre-packaged stuff. We love how Laurie walks us through recipes with step-by-step instructions and photos so you can make sure you’re on track every step of the way while learning great techniques to make you a rockstar in the kitchen, something we can definitely get behind! So, leave the bad stuff at the store and get back to natural, from-scratch cooking with Laurie.
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