Fish and pumpkin curry

Fish and pumpkin curry


Make extra of this tasty curry to keep in the freezer for a healthy meal on the nights when you dont feel like cooking.

The ingredient of Fish and pumpkin curry

  1. 1 tablespoon peanut oil
  2. 1 brown onion, finely chopped
  3. 2-3 tablespoons Thai-style red curry paste
  4. 1kg Jap pumpkin, peeled, cut into 2.5cm pieces
  5. 400ml can coconut milk
  6. 185ml (3/4 cup) water
  7. 250g green beans, topped, halved lengthways
  8. 500g flake fish fillets, cut into 2.5cm pieces
  9. 1 tablespoon fish sauce

The instruction how to make Fish and pumpkin curry

  1. Heat the oil in a large wok or saucepan over medium heat. Add the onion and cook, uncovered, stirring occasionally, for 2 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
  2. Add the pumpkin to the wok and stir to coat in the onion mixture. Add the coconut milk and water, cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, for 10 minutes or until the pumpkin is almost cooked. Add the beans and cook, partially covered, stirring occasionally, for a further 5 minutes.
  3. Add the fish and cook, partially covered, for 2-3 minutes or until the fish is just cooked through. Taste and season with the fish sauce.

Nutritions of Fish and pumpkin curry

calories: 335.795 calories
calories: 17 grams fat
calories: 11 grams saturated fat
calories: 16 grams carbohydrates
calories: 13 grams sugar
calories: 26 grams protein
calories: 42 milligrams cholesterol
calories: 802.06 milligrams sodium
calories: NutritionInformation

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