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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.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

378kcal

Energy (kJ)

1580kJ

Protein (g)

26.7g

Carbohydrate incl. fibre (g)

9.1g

Carbohydrate excl. fibre (g)

8.6g

Sugar (g)

4.5g

Fibre (g)

0.5g

Fat (g)

26.0g

Saturated fat (g)

8.4g

Unsaturated fat (g)

13.0g

Monounsaturated fat (g)

4.3g

Polyunsaturated fat (g)

8.6g

Trans fat (g)

0.0g

Cholesterol (mg)

75mg

Sodium (mg)

1768mg

Salt (g)

4.42g

Vitamin A (IU)

7600IU

Vitamin C (mg)

7.9mg

Calcium (mg)

56mg

Iron (mg)

1.26mg

Total

1512kcal

6322kJ

106.9g

36.3g

34.2g

17.8g

2.1g

104.0g

33.8g

52.0g

17.0g

34.4g

0.0g

300mg

7072mg

17.68g

30401IU

31.7mg

224mg

5.02mg


  • 1 Heat oil and lightly fry curry paste and pumpkin.
  • 2 Add coconut milk, Stock Pot and fish sauce, bring to the boil and simmer for 10-15 minutes until pumpkin is almost tender.
  • 3 Add fish and cook for 5-10 minutes until cooked. Serve with jasmine rice.