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Thai red fish curry

Thai red fish curry
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Break out of your weeknight meal rotation with this quick and easy dinner, packed with flavour.
  • 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)
  • 2 tbs 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
  • 2 tbs chopped coriander
  • Steamed white rice (optional), to serve
  1. Cook eggs in a saucepan of boiling salted water for 7 minutes. Drain and rinse under cold running water until cool enough to handle, then peel and set aside.
  2. Meanwhile, heat vegetable oil in a large, heavy-based saucepan over medium–high heat. Add onions, garlic, lemongrass and curry paste, then cook, stirring frequently, for 5 minutes or until onion and lemongrass are soft.
  3. Stir in brown sugar, coconut cream and 160ml (2/3 cup) water. Bring to a simmer, then add broccolini and barramundi, and cook, stirring occasionally, for 6 minutes or until barramundi is just cooked. Stir in lime juice and coriander, then season with salt and pepper.
  4. Halve boiled eggs and place on curry. Serve with steamed white rice, if using.
We used Ayam Thai Red Curry Paste, from supermarkets. Substitute other firm white-fleshed fish, such as snapper or ling, for barramundi.
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