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.

Recipe «Fish and pumpkin red curry» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.