Thai Red Fish Curry

Break out of your weeknight meal rotation with this quick and easy dinner, packed with flavour.

The ingredient of Thai Red Fish Curry

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 tablespoons 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 tablespoons chopped coriander
steamed white rice optional to serve

The Instruction of thai red fish curry

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 mediumu2013high 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

Nutritions of Thai Red Fish Curry

fatContent: 894 099 calories
saturatedFatContent: 66 grams fat
carbohydrateContent: 39 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 54 grams protein
sodiumContent: 325 milligrams cholesterol