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