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In a large nonstick pan, heat the oil over medium heat. Add the red onion and sauté until soft, about 3 minutes. Stir in the curry paste, then the coconut milk. Simmer for 5 minutes to blend the flavors.
Add the asparagus and cook for 2 minutes. Add the barramundi, cover, and simmer gently until opaque throughout, about 5 minutes. Stir in the parsley and season with salt. Taste and adjust seasoning, if necessary.
Serve hot over the rice.
Note- use a really good quality curry paste for this dish, one that has some heat, for the best flavor.
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