Fish and pumpkin green curry

Fish and pumpkin green curry


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.

The ingredient of Fish and pumpkin green curry

  1. 80ml (1/3 cup) peanut oil
  2. 1.6kg Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  3. 2 stems lemon grass, bruised
  4. 2 x 3cm-pieces fresh ginger, bruised
  5. 4 fresh kaffir lime leaves
  6. 2 leeks, trimmed, halved lengthways, coarsely chopped
  7. 80g (1/3 cup) green curry paste (see note)
  8. 2 x 400ml can coconut cream
  9. 800g firm thick white fish fillets, cut into 3cm pieces
  10. 2 tablespoons fresh lime juice
  11. 2 tablespoons fish sauce
  12. 1 tablespoon palm sugar

The instruction how to make Fish and pumpkin green curry

  1. Heat 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.
  2. Add the leek and curry paste, and cook, stirring, for 2 minutes or until aromatic.
  3. Add the coconut cream and bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 10 minutes or until the pumpkin is tender.
  4. Stir 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.

Nutritions of Fish and pumpkin green curry

fatContent: 516.479 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 18 grams sugar
cholesterolContent: 28 grams protein
sodiumContent: 61 milligrams cholesterol

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