Fish and pumpkin curry

Fish and pumpkin curry

(8) Rate it

  • 0:25 Prep
  • 0:25 Cook
  • 6 Servings
  • Capable cooks

Make extra of this tasty curry to keep in the freezer for a healthy meal on the nights when you don’t feel like cooking.

Featured in
Pumpkin recipes, Asian recipes


  • 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 1
    Heat 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 2
    Add 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 3
    Add 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


  • 1405 kj


  • 17g

    Fat Total

  • 11g

    Saturated Fat

  • 7g


  • 26g


  • 42mg


  • 802.06mg


  • 13g

    Carbs (sugar)

  • 16g

    Carbs (total)

All nutrition values are per serve


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



Please enter your comment!
Please enter your name here