Add some beautiful spice to your weeknight with this flavoursome Malaysian dish. With yellow curry paste, pumpkin and creamy coconut, it's a taste sensation.
- ¼ medium butternut pumpkin (400g)
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tbsp finely grated fresh ginger
- 1 tbsp Thai seasoning, to stir in
- ⅓ cup Thai yellow curry sauce
- 400 g coconut milk
- ½ cup chicken stock
- 700 g thick firm white fish fillets, bones removed, cut into 5cm pieces
- 1 tbsp fish sauce
- 1 tbsp lemon juice
- ½ cup fresh Thai basil leaves, plus extra, to garnish
- steamed jasmine rice, to serve
- Peel pumpkin. Cut into 4cm pieces.
- Heat oil in a large saucepan over a medium heat. Add onion and ginger. Cook, stirring occasionally, for about 5 minutes until soft. Add both pastes. Cook, stirring, for 1 minute, or until fragrant.
- Add pumpkin, coconut milk and stock. Bring to boil. Gently boil, uncovered, for about 10 minutes, or until pumpkin is tender and sauce is slightly thickened. Gently stir in fish.
- Gently simmer for about 7 minutes, or until fish is cooked. Stir in sauce, juice and basil.
- Serve curry with rice. Garnish with extra basil leaves.
If Thai basil is unavailable, replace with coriander leaves.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||21.6 g|
|Total carbohydrates||13.7 g|
|- Sugars||4.4 g|
|Dietary fibre||2.7 g|