Break out of your weeknight meal rotation with this quick and easy dinner, packed with flavour.
- 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, if using.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set