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Red fish curry with pumpkin & basil
Red fish curry with pumpkin & basil
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Prep Time:
6 minutes
Cook Time:
15 minutes
Total Time:
21 minutes
Ingredients:
  • 400g jasmine rice
  • 9.20 gm oil
  • 56.00 gm red curry paste
  • 400g can chopped tomatoes
  • 500g pumpkin, peeled, deseeded and chopped
  • 4 makrut lime leaves
  • 400g Nile perch fillet, cut into 3cm pieces
  • 1 lime, juiced
  • 24.40 gm fish sauce
  • 8.00 gm brown sugar
  • 82.50 ml fresh Thai basil leaves, torn if large
Instructions:
  • Prepare the rice following the directions on the package.
  • Heat oil in a large saucepan over medium-high heat. Stir in the curry paste and cook for 30 seconds until fragrant. Add tomatoes, pumpkin, lime leaves, and 1 cup (250ml) water. Bring to a boil.
  • - Lower the heat to a gentle simmer and cook for 12 minutes. - Add the fish and cook for another 3 minutes or until it is cooked through. - Stir in the lime juice, fish sauce, and sugar gently. - Serve over rice and garnish with basil leaves.

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