Name: Yellow fish curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable or peanut oil; 1 large white onion, cut into thin wedges; 1/3 cup bought yellow curry paste; 1 1/2 cup light coconut milk; 600 gram pumpkin, peeled, cut into 2 cm cubes; 400 gram firm white fish fillets, cut into 3 cm pieces; 150 gram snow peas, thinly sliced lengthwise; 1/3 cup coarsely chopped coriander; 3 cup cooked jasmine rice, to serve; 2 tablespoon bought crushed nuts; sliced cucumber, tomato wedges and bean sprouts, to serve

Yellow fish curry

Bursting with intense and vivid flavours, this quick and scrumptious yellow fish curry infused with Asian spices is ready in less than 15 minutesand is simply delicious!

Skip to Recipe

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tablespoon vegetable or peanut oil

1 large white onion, cut into thin wedges

1/3 cup bought yellow curry paste

1 1/2 cup light coconut milk

600 gram pumpkin, peeled, cut into 2 cm cubes

400 gram firm white fish fillets, cut into 3 cm pieces

150 gram snow peas, thinly sliced lengthwise

1/3 cup coarsely chopped coriander

3 cup cooked jasmine rice, to serve

2 tablespoon bought crushed nuts

sliced cucumber, tomato wedges and bean sprouts, to serve

Method

1.Heat oil in a large frying pan over moderately high heat. Add onion; cook and stir for 3-4 minutes or until soft. Add curry paste; cook and stir for 1-2 minutes or until fragrant. Reduce heat.

2.Stir in coconut milk and pumpkin. Bring to the boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pumpkin is tender. Add fish; simmer, uncovered, for 4-5 minutes or until fish is cooked (don’t overcook). Remove from heat. Stir in snow peas and half the coriander.

3.Spoon rice onto serving plates. Top with curry, remaining coriander and crushed nuts. Serve curry with cucumber, tomato and sprouts.

Save time: You can use packaged microwave rice.
Note

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