Thai red fish curry
Recipe type: Curries
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
- 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.
- 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.
- 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.
- 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.