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How to make Thai red fish curry

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

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)
  • 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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Halve boiled eggs and place on curry. Serve with steamed white rice, if using.