Red Fish Curry Recipe with Pumpkin
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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.