Fish and pumpkin red curry

Готовим Fish Fish and pumpkin red curry

Hit the kitchen on Friday to fire up your tastebuds with curry paste, tangy lime, sweet coconut cream and lots of fresh ginger.

Lables: Low carb Egg free Gluten free Lactose free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Cook the onion and ginger, stirring, for 1 minute. Add curry paste. Cook for 1 minute. Stir in coconut cream, pumpkin, sugar and fish sauce. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes. Add the fish and snow peas. Cook, covered, for 5 minutes or until fish and pumpkin are cooked through.
  2. Meanwhile, cook the rice following packet directions.
  3. Stir lime rind and lime juice into curry. Top with coriander. Serve with rice.

If you liked the recipe "Fish and pumpkin red curry", tell your friends about it!

1 tbsp olive oil
1 brown onion, cut into thin wedges
1 tbsp finely grated fresh ginger
1 tbsp red curry paste
400ml can coconut cream
500g peeled pumpkin, cut into 2cm pieces
1 tsp brown sugar
1 tbsp fish sauce
500g white fish fillets, cut into 3cm pieces
200g snow peas, trimmed
200g jasmine rice
1 tsp finely grated lime rind
1 tbsp lime juice
Fresh coriander sprigs, to serve

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
Posted by

Rate the recipe Fish and pumpkin red curry

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments