Red Thai Fish Curry
Its like i found out my spirit to update my blog again. it’s been ages since the last time i wrote something in my lovely blog, lol. Had lots of pictures waiting in the queue to be posted here. This menu was so rich in flavour. Coconut milk made it so tasteful, and a lil bit of lime and coriander leaves made this curry so fresh. The combination of savory and sour made this curry so delicious.
RED THAI 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 (I used Ayam Thai red curry as in the recipe said)
- 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 ( I used basa fillet)
- 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.
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