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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 Stock Pot Chicken
  • 2 tablespoon fish sauce
  • 500 g firm white fish, such as ling, cubed

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

366kcal

Energy (kJ)

1531kJ

Protein (g)

26.3g

Carbohydrate incl. fibre (g)

6.1g

Carbohydrate excl. fibre (g)

5.8g

Sugar (g)

3.2g

Fibre (g)

0.3g

Fat (g)

25.9g

Saturated fat (g)

8.4g

Unsaturated fat (g)

12.8g

Monounsaturated fat (g)

4.2g

Polyunsaturated fat (g)

8.6g

Trans fat (g)

0.0g

Cholesterol (mg)

75mg

Sodium (mg)

1767mg

Salt (g)

4.42g

Vitamin A (IU)

3752IU

Vitamin C (mg)

3.9mg

Calcium (mg)

47mg

Iron (mg)

0.89mg

Total

1465kcal

6125kJ

105.1g

24.5g

23.4g

12.8g

1.2g

103.8g

33.7g

51.3g

17.0g

34.4g

0.0g

300mg

7070mg

17.67g

15007IU

15.5mg

186mg

3.58mg


  • 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.