Feed four now and pop the other half in the freezer so your family can enjoy Green Curry Fish & Pumpkin Pot Pies (right) another night.
Ingredients
- 80ml (1/3 cup) peanut oil
- 1.6kg Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- 2 stems lemon grass, bruised
- 2 x 3cm-pieces fresh ginger, bruised
- 4 fresh kaffir lime leaves
- 2 leeks, trimmed, halved lengthways, coarsely chopped
- 80g (1/3 cup) green curry paste (see note)
- 2 x 400ml can coconut cream
- 800g firm thick white fish fillets, cut into 3cm pieces
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
Method
- Step 1Heat the oil in a heavy-based stockpot or large flame-proof casserole dish over medium-high heat. Add the pumpkin, lemon grass, ginger and lime leaves. Cook, stirring often, for 5 minutes.
- Step 2Add the leek and curry paste, and cook, stirring, for 2 minutes or until aromatic.
- Step 3Add the coconut cream and bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes or until the pumpkin is tender.
- Step 4Stir in the fish, lime juice, fish sauce and palm sugar. Cook for 5 minutes or until the fish is cooked through and flakes easily when tested with a fork.
- Low carb
- Lower gi
Nutrition
2161 kj
Energy
34g
Fat Total
20g
Saturated Fat
6g
Fibre
28g
Protein
61mg
Cholesterol
932.4mg
Sodium
18g
Carbs (sugar)
22g
Carbs (total)
Notes
If green curry paste is unavailable, use red curry paste.
Serving tip: For an authentic touch, serve with steamed jasmine rice and top with fresh coriander or Thai basil leaves, if desired.
Freezing tip: Cool half the curry at the end of step 4. Store in an airtight container. Label, date and freeze for up to 3 months.Thaw in fridge overnight. Use to make Green Curry Fish & Pumpkin Pot Pies (see related recipe).
- Author: Michelle Noerianto
- Image credit: John Paul Urizar
- Publication: Australian Good Taste