Name: Thai red fish curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: asian
Ingredients: 4 eggs; 60ml (1/4 cup) vegetable oil; 2 red onions, finely chopped; 2 cloves garlic, crushed; 1 stalk lemongrass, white part only, finely chopped; 75g (1/4 cup) Thai red curry paste (see note); 32.00 gm brown sugar; 2x 400ml cans coconut cream; 2 bunches broccolini, trimmed, cut into 3cm pieces; 800g barramundi fillet, skinned, pin-boned, cut into 3cm pieces; 2 limes, juiced; 40.00 ml chopped coriander; Steamed white rice (optional), to serve

Thai red fish curry

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Revamp your routine with this speedy and flavorful meal.

Ingredients:

60ml (1/4 cup) vegetable oil
2 red onions, finely chopped
2 cloves garlic, crushed
1 stalk lemongrass, white part only, finely chopped
75g (1/4 cup) Thai red curry paste (see note)
32.00 gm brown sugar
2x 400ml cans coconut cream
2 bunches broccolini, trimmed, cut into 3cm pieces
800g barramundi fillet, skinned, pin-boned, cut into 3cm pieces
2 limes, juiced
40.00 ml chopped coriander
Steamed white rice (optional), to serve

Instructions:

Boil eggs in salted water for 7 minutes until cooked. Run under cold water, peel, and set aside.
In a large, heavy-based saucepan over medium-high heat, sauté onions, garlic, lemongrass, and curry paste in vegetable oil for 5 minutes until onion and lemongrass are soft.
Combine brown sugar, coconut cream, and 160ml (2/3 cup) water in a pot. Bring to a gentle simmer. Add broccolini and barramundi. Cook for 6 minutes or until barramundi is cooked through. Finish with lime juice, coriander, salt, and pepper.
Cut boiled eggs in half and arrange them on top of the curry. Enjoy with steamed white rice, if desired.

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