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Red Fish Curry Recipe with Pumpkin

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

26.3g

Energy (kJ)

1531kJ

Energy (kcal)

366kcal

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)

13.0g

Total

105.1g

6125kJ

1465kcal

24.5g

23.4g

12.8g

1.2g

103.8g

33.7g

52.0g

  • 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
  • 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.