Delicious Crispy Skin Barramundi with Panang Curry

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Crispy Skin Barramundi with Thai Panang Curry Sauce is a simple dinner with bold flavour and restaurant style results. The barramundi cooks skin side down until golden and crisp while the flesh stays tender and flaky. Serve it over jasmine rice with a rich, creamy Panang curry sauce for a quick meal with Thai inspired flavour that works well for weeknights.

Crispy skin barramundi served over jasmine rice with Thai panang curry sauce, topped with green beans, red chilli, fried shallots and Thai basil and coriander in a white bowl.

What I love about this recipe is how the fish and the curry sauce act as two separate stars. The barramundi is pan-fried simply, letting the skin get properly crispy while keeping the flesh tender and just cooked. The Panang curry sauce simmers on its own – rich from coconut cream, fragrant from kaffir lime leaves, and deeply savoury thanks to fish sauce and brown sugar.

Using a good quality Thai curry paste (Maesri is my go-to) means you get complex flavour fast, without needing a long list of ingredients or a lengthy cook time. Served with steamed jasmine rice and crisp green beans, this is a complete meal that feels special but doesn’t require much effort at all.

Why You’ll Love This Thai Fish Curry

Ready in 15 minutes: The curry sauce cooks quickly while the fish crisps in the pan – no long simmering required.
Crispy skin + creamy sauce contrast: That combination of crunchy fish skin and velvety Panang sauce is everything.
Restaurant-quality, home-cook simple: A good curry paste does the heavy lifting, so you get authentic flavour with minimal fuss.
Naturally gluten-free: As written, this recipe is gluten-free and easily adaptable.
Flexible and forgiving: Swap the fish, change the curry paste, add veg — it still works beautifully. See Tips below.

Where to Buy Panang Curry Paste

My go-to Panang curry paste is Maesri, which delivers incredible flavour for very little effort. It’s not stocked at all Woolworths stores so availability can be hit and miss depending on location. Your best bet is an Asian grocer, where it’s usually easy to find for around $2.10 per can. You can also purchase it online if you don’t have a local Asian supermarket nearby.

If Panang curry paste isn’t available, the next best substitute is a Thai red curry paste, preferably Maesri red curry paste, which is widely available at Woolworths, IGA’s and some Coles stores. Brands like Ayam or Valcom are also good alternatives. Just keep in mind that different brands vary in flavour intensity and spice level, so it’s best to start with a smaller amount and adjust to suit your taste buds.

⭐️ TOP TIP: Freeze leftover curry paste. Simply place into a small zip-lock bag, flatten out, label and freeze for up to 6 months. No need to defrost before using (it happens super fast).

Cooking panang curry paste in a saucepan

Variations and Substitutions

Cook the fish in the sauce: Instead of pan-frying fillets, cube the barramundi and gently simmer it directly in the Panang sauce until just cooked.
Use a different fish: Salmon, snapper, ling, or even blue eye trevalla work well here.
Change the curry paste: Red, green or even yellow curry paste all work beautifully if you want a different flavour profile.
Vegetable additions: Traditional Panang curry usually contains very few (if any) vegetables, focusing more on the protein and sauce. That said, sliced capsicum, snow peas or baby corn are great additions if you want more veg.
Make it richer or lighter: Use coconut cream (as I have) for a thicker, more indulgent sauce, or coconut milk for a slightly lighter version. You can also add up to 1/2 cup stock or water to thin the sauce until your desired consistency. We love a thick and creamy sauce in our house!
Heat control: Add extra fresh chilli or chilli oil at the end if you like things spicy.

Tips for Making the Best Fish Panang Curry

Start with dry fish skin: Pat the barramundi skin completely dry before cooking – moisture is the enemy of crispiness.
Cold fish, hot pan: Heat the oil well before adding the seasoned fish, then place it skin-side down and don’t move it too early.
Press gently at the start: A light press with a spatula for the first 20–30 seconds helps prevent the skin from curling.
Don’t boil the coconut cream: Keep the curry sauce at a gentle simmer – boiling can cause it to split and lose its silky texture.
Finish with freshness: Kaffir lime leaves, fresh chilli and some coriander or Thai basil added at the end keep the flavours bright and balanced.

2 separate images of crispy skin barramundi served over rice with Thai panang curry sauce, green beans and Asian garnsihes.

Serving Suggestions

Serve this crispy skin barramundi over steamed jasmine rice so it can soak up every bit of that Panang curry sauce. I like to add blanched green beans on the side – sliced lengthways for a bit of elegance. Finish with fried shallots, very thinly shredded kaffir lime leaves, fresh chilli and some coriander or Thai basil for garnish for that true Thai aroma and look. A squeeze of lime at the table never hurts either.

Storage

Store leftover curry sauce and fish separately if possible. The sauce will keep well in an airtight container in the fridge for up to 3 days. The fish is best eaten fresh, but leftovers can be reheated gently in a pan or enjoyed flaked through rice the next day.

FAQ’s

Is Panang curry very spicy?

It’s generally milder and richer than red curry, but heat levels depend on the brand and the quantity added. Taste and adjust as needed.

Can I make the sauce ahead of time?

Absolutely. The Panang sauce can be made a day ahead and gently reheated before serving.

What if I don’t have kaffir lime leaves?

They add a distinctive aroma, but if you don’t have them, a little lime zest at the end will help lift the sauce.

Can I use frozen barramundi?

Although fresh is best, you can use frozen barramundi. You need to make sure it’s fully thawed and patted very dry before cooking to help the skin crisp properly. You could also cut into cubes and cook it in the curry sauce instead. You won’t get that crispy skin but you will still have an amazing curry. From my experience its very hard to get frozen fish skin to crisp well, if at all.

With its golden crispy skin, fragrant Panang curry sauce and fluffy jasmine rice, this Crispy Skin Barramundi with Thai Panang Curry Sauce is proof that a fast dinner can still feel restaurant-worthy. If you try it at home, leave a comment below and let me know how it went — I always love hearing how these recipes come together in your kitchen.

More Thai Inspired Recipes To Try:

Crispy Skin Barramundi with Thai Panang Curry Sauce

Crispy skin barramundi served with a rich, creamy Thai Panang curry sauce made with Panang curry paste, coconut cream, and fragrant kaffir lime leaves. A fast 15-minute dinner that feels restaurant-worthy but is easy enough for a weeknight.

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Total Time:15

Course: Dinner

Cuisine: Thai

Keyword: barramundi curry recipe, crispy skin barramundi, easy weeknight curry, Thai fish curry, Thai panang curry

Servings: 4

Author: Kate Brodhurst

Ingredients

4 barramundi fillets, skin on
1 tablespoon olive oil
Fine sea salt

THAI PANANG CURRY SAUCE

1 tablespoon neutral oil (or coconut oil)
2 tablespoons panang curry paste (I used ½ x 114g can of Maesri brand)
1 long red chilli, sliced thinly lengthways
3 kaffir lime leaves, scrunched (helps to release their natural oil and aroma)
400ml can good quality coconut cream (or coconut milk)
1 tablespoon fish sauce
1 tablespoon brown sugar (you can also use palm sugar)

TO SERVE

Steamed jasmine rice
Finely shredded kaffir lime leaves
Store-bought fried shallots (optional)
Sliced red chilli (optional)
Blanched green beans, halved lenghtways (optional)
Fresh coriander and/or Thai basil leaves (optional)

Instructions

prepare and COOK THE FISH

Pat the barramundi fillets dry with paper towel. Add the oil to a large non-stick frying pan and swirl to coat the base of the pan. Season the fish fillets with sea salt on both sides then place them, skin-side down, into the cold pan.
Place the pan over a medium-low heat and cook, pressing down on the fillets occasionally, for 2-3 mins. Increase the heat to medium-high and continue cooking for 3-4 minutes or until the skin is golden brown and crisp.
Turn and cook for a further 2-3 mins or until cooked through. Transfer the fish to a plate and allow to rest for 1 minute.

MAKE THE panang CURRY SAUCE

Meanwhile, to make the curry sauce, heat oil in a saucepan over a medium-low heat. Add the curry paste and cook, stirring often, for 2-3 minutes.
Add the kaffir lime leaves, red chilli and coconut cream. Bring to a gentle simmer. Add the fish sauce and brown sugar, stirring well to combine. Allow the sauce to simmer for 5 minutes or until aromatic. Set aside. (If you prefer a thinner sauce, add up to ½ cup of water or stock to thin it out until your desired consistency)