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Fish and pumpkin green curry
Fish and pumpkin green curry
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Make a batch of Green Curry Fish & Pumpkin Pot Pies to serve four and save the rest in the freezer for a delicious meal later.
Ingredients:
  • 80ml (1/3 cup) peanut oil
  • 1.6kg Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 2 stems lemon grass, bruised
  • 2 x 3cm-pieces fresh ginger, bruised
  • 4 fresh makrut lime leaves
  • 2 leeks, trimmed, halved lengthways, coarsely chopped
  • 80g (1/3 cup) green curry paste (see note)
  • 2 x 400ml can coconut cream
  • 800g firm thick white fish fillets, cut into 3cm pieces
  • 42.00 gm fresh lime juice
  • 48.80 gm fish sauce
  • 20.00 ml palm sugar
Instructions:
  • In a heavy-based stockpot or large flame-proof casserole dish, heat the oil over medium-high heat. Add the pumpkin, lemon grass, ginger, and lime leaves. Stir frequently and cook for 5 minutes.
  • Sauté the leek and curry paste until fragrant, about 2 minutes, stirring constantly.
  • Pour in the luscious coconut cream and bring the mixture to a boil, then lower the heat to medium. Let it simmer gently, stirring occasionally, for 10 minutes or until the pumpkin reaches delightful tenderness.
  • Combine the fish with lime juice, fish sauce, and palm sugar. Simmer for 5 minutes or until the fish is fully cooked and flakes easily with a fork test.

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