Red Fish Curry Recipe with Pumpkin

Red Fish Curry Recipe with Pumpkin

Add some flavour this Spring with our red fish curry recipe with pumpkin and served with jasmine rice. Prepare and cook in just 40 minutes.

  • 30 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 4 People

    Serves

  • 2 tablespoon oil
  • 2 tablespoons Thai red curry paste
  • 2 cups diced peeled pumpkin
  • 1 x 400 g can lite coconut milk
  • 1 pot Continental Stock Pot Sensations Vegetable Stock Pot
  • 2 tablespoons fish sauce
  • 500 g firm white fish, such as ling, cubed

  1. Heat oil in a wok, or large frying pan over medium heat. Add curry paste and pumpkin and stir-fry for 3 minutes.

  2. Add coconut milk, Stock Pot and fish sauce. Bring to the boil. Reduce heat to low and simmer for 10-15 minutes or until pumpkin is almost tender.

  3. Add fish to pan. Cook for a further 5 minutes or until fish is cooked through and pumpkin is tender. Serve with jasmine rice.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 371.65 kcal
Protein (g) 26.27 g
Sugar (g) 3.47 g
Fat (g) 26.45 g
Fibre (g) 0.39 g

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