Hit the kitchen on Friday to fire up your tastebuds with curry paste, tangy lime, sweet coconut cream and lots of fresh ginger.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, cut into thin wedges
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon red curry paste (see note)
- 400ml can coconut cream
- 500g peeled pumpkin, cut into 2cm pieces
- 1 teaspoon brown sugar
- 1 tablespoon fish sauce (see note)
- 500g white fish fillets, cut into 3cm pieces
- 200g snow peas, trimmed
- 200g (1 cup) jasmine rice
- 1 teaspoon finely grated lime rind
- 1 tablespoon lime juice
- Fresh coriander sprigs, to serve
Method
- Step 1Heat 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.
- Step 2Meanwhile, cook the rice following packet directions.
- Step 3Stir lime rind and lime juice into curry. Top with coriander. Serve with rice.
- Low carb
Nutrition
2551 kj
Energy
28g
Fat Total
19g
Saturated Fat
7g
Fibre
29g
Protein
68mg
Cholesterol
789.08mg
Sodium
15g
Carbs (sugar)
57g
Carbs (total)
Notes
To make this recipe gluten free, make sure you use gluten-free curry paste and fish sauce.
With a twist: Chicken and pumpkin green curry: Replace red curry paste with green curry paste. Replace the fish with 500g chicken breast fillets, thinly sliced.
Beef and pumpkin red curry: Replace fish with beef stir-fry strips. Stir-fry beef in 1 tsp of oil and transfer to a plate. Continue from step 1. Stir the beef into the curry with the lime rind and juice in step 3.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste