- 1 tablespoon peanut oil
- 1 brown onion, finely chopped
- 2-3 tablespoons Thai-style red curry paste
- 1kg Jap pumpkin, peeled, cut into 2.5cm pieces
- 400ml can coconut milk
- 185ml (3/4 cup) water
- 250g green beans, topped, halved lengthways
- 500g flake fish fillets, cut into 2.5cm pieces
- 1 tablespoon fish sauce
- Step 1Heat the oil in a large wok or saucepan over medium heat. Add the onion and cook, uncovered, stirring occasionally, for 2 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
- Step 2Add the pumpkin to the wok and stir to coat in the onion mixture. Add the coconut milk and water, cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, for 10 minutes or until the pumpkin is almost cooked. Add the beans and cook, partially covered, stirring occasionally, for a further 5 minutes.
- Step 3Add the fish and cook, partially covered, for 2-3 minutes or until the fish is just cooked through. Taste and season with the fish sauce.
- Low carb
- Low kilojoule
To freeze (for up to 2 months): Set aside in a heatproof bowl for 10 minutes, then cool in fridge for 30 minutes. Place serving-sized portions or whole quantity in shallow airtight containers. Label, date and freeze. To thaw: Place the curry in fridge for 10 hours (single portion) or 24 hours (whole quantity), or until thawed. To reheat: Place the thawed curry in a large saucepan. Cover and slowly bring to the boil over medium-low heat. Microwave reheating: + 1 thawed portion – transfer to a heatproof microwave-safe bowl. Cover and heat on Medium/500watts/50%, stirring every 2 minutes, for 4-6 minutes or until heated through. + whole thawed quantity – transfer to a heatproof microwave-safe dish. Cover with a lid or double layer of plastic wrap and heat on Medium/500 watts/50%, stirring every 4 minutes, for 10-12 minutes or until heated. Serve with: Cook 450g (2 1/4 cups) jasmine rice in a large saucepan of salted boiling water, following packet directions, until tender. Stir the leaves of 1 bunch of fresh coriander through curry before serving with rice.
- Author: Tracy Rutherford
- Publication: Australian Good Taste