Fish

Jane and Jimmy Barnes' Thai fish and pineapple curry

Name: Jimmy Barnes' Thai fish and pineapple curry recipe
Yield: 8
Ingredients: 1l coconut milk; 450g can pineapple pieces in syrup; 450g can crushed pineapple; 3 tsp vegetable stock powder; 225g can sliced bamboo shoots (see notes), drained; 1.5kg fish fillets (see notes), cut into 3 cm chunks; Fish sauce, to taste; 2 makrut lime leaves; Thai basil leaves, torn, to serve; Steamed rice, to serve; 6 dried red chillies; 1 tsp coriander seeds; 1/2 tsp cumin seeds; 1 tsp white peppercorns; 4 large red chillies, deseeded; 62.50 ml chopped lemongrass; 1 cm piece galangal, chopped; 2 strips makrut lime peel (substitute lime peel); 2 garlic cloves; 1 1/2 red eschalots, quartered; 1 coriander root; 1 tsp shrimp paste

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by Jane and Jimmy Barnes

Nov 24, 2025

Oz-rock legend Jimmy Barnes shares a simple but very tasty Thai curry recipe from the brand-new cookbook he has co-authored with his wife, Jane.

“This is very easy and just as tasty made with store-bought curry paste – I’m a fan of Mae Ploy brand. However, if you like a challenge and want to make the paste from scratch, there is a recipe below. It’s fun to create your own paste, though it can be challenging to find some of the ingredients.” Jimmy Barnes

This is an edited extract from Seasons Where the River Bends by Jane & Jimmy Barnes, HarperCollins, $59.99, on sale now.

4 cups (1L) coconut milk or cream
450g can pineapple pieces in syrup
450g can crushed pineapple
3 tsp vegetable stock powder
225g can sliced bamboo shoots (see notes), drained
1.5kg fish fillets (see notes), cut into 3 cm chunks
Fish sauce, to taste
2 makrut lime leaves
Thai basil leaves, torn, to serve
Steamed rice, to serve

Red curry paste

6 dried red chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp white peppercorns
4 large red chillies, deseeded
1/4 cup chopped lemongrass
1 cm piece galangal, chopped
2 strips makrut lime peel (substitute lime peel)
2 garlic cloves
1 1/2 red eschalots, quartered
1 coriander root
1 tsp shrimp paste

Method

1.

For the curry paste, soak the dried chillies in hot water for about 20 minutes, until they are rehydrated. Drain and set aside.
2.

Toast the coriander seeds and cumin seeds in a small frypan over medium heat for about 1 minute, until aromatic. Use a mortar and pestle to grind them, along with the white peppercorns. Set aside.
3.

Chop the rehydrated chillies and the fresh red chillies. Place into the mortar with 1 tsp fine salt, and use the pestle to pound to a rough paste (or use a small food processor).
4.

Add the lemongrass, galangal, lime peel, garlic, eschalot and coriander root. Keep pounding until it forms a smooth paste. Add the shrimp paste and combine well.
5.

Pour half the coconut milk into a medium-large saucepan and bring to the boil over medium heat.
6.

Add 2 tbs red curry paste (or more to taste), stirring into the coconut milk until dissolved and evenly combined. Boil for 4 minutes, stirring occasionally.
7.

Stir in the pineapple pieces (including the syrup) and the crushed pineapple. Cook for a further 8 minutes. Add the rest of the coconut milk and bring back to the boil.
8.

Add the stock powder and bamboo shoots. Let the sauce come back to the boil and cook for 5-8 minutes more, until it reduces and thickens a little. Add the fish and cook for 8 minutes, or until tender and cooked through.
9.

Season with fish sauce and salt flakes to taste. Cut the lime leaves in half along either side of the centre stem and mix into the curry.
10.

Spoon the curry into bowls and scatter a good handful of Thai basil over the top. Serve with rice.

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Recipe Notes

Use snapper, flathead, ling or any fish you like. If you can find fresh bamboo shoots rather than canned, they’ll add extra depth of flavour.

This recipe makes 3/4 cup of red curry paste. Any remaining curry paste will keep in a jar in the fridge for up to 2 weeks. Level surface, then add a little vegetable oil to cover surface before closing lid.