Thai red fish curry

Thai red fish curry

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

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

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Nutrition information, Asian recipes


  • 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


  • 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.

  • Low carb
  • Lower gi


  • 3741 kj


  • 66g

    Fat Total

  • 39g

    Saturated Fat

  • 8g


  • 54g


  • 325mg


  • 919.71mg


  • 17g

    Carbs (sugar)

  • 19g

    Carbs (total)

All nutrition values are per serve


We used Ayam Thai Red Curry Paste, from supermarkets. Substitute other firm white-fleshed fish, such as snapper or ling, for barramundi.

  • Author: Dominic Smith
  • Image credit: Jeremy Simons
  • Publication: MasterChef



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