Name: Fish and pumpkin red curry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm olive oil; 1 brown onion, cut into thin wedges; 20.00 ml finely grated fresh ginger; 28.00 gm red curry paste (see note); 400ml can coconut cream; 500g peeled pumpkin, cut into 2cm pieces; 4.00 gm brown sugar; 24.40 gm fish sauce (see note); 500g white fish fillets, cut into 3cm pieces; 200g snow peas, trimmed; 200g (1 cup) jasmine rice; 1 tsp finely grated lime rind; 21.00 gm lime juice; Fresh coriander sprigs, to serve

Fish and pumpkin red curry

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Prepare a flavorful curry dish with zesty lime, creamy coconut, and bold ginger on Friday.

Ingredients:

1 brown onion, cut into thin wedges
20.00 ml finely grated fresh ginger
28.00 gm red curry paste (see note)
400ml can coconut cream
500g peeled pumpkin, cut into 2cm pieces
4.00 gm brown sugar
24.40 gm fish sauce (see note)
500g white fish fillets, cut into 3cm pieces
200g snow peas, trimmed
200g (1 cup) jasmine rice
1 tsp finely grated lime rind
21.00 gm lime juice

Instructions:

In a large saucepan over medium-high heat, heat oil. Sauté onion and ginger for 1 minute. Stir in curry paste and cook for another minute. Add coconut cream, pumpkin, sugar, and fish sauce. Cover and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Gently add fish and snow peas. Cover and cook for an additional 5 minutes until fish and pumpkin are cooked through.
Cook the rice according to the instructions on the package.
Incorporate fragrant lime zest and juice into the curry, sprinkle with fresh coriander, and serve alongside fluffy rice.

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