- 1 tablespoon sunflower oil
- 3 tablespoons Thai red curry paste
- 200ml light coconut milk
- 3 cups (750ml) Massel chicken style liquid stock (see notes)
- 4 Asian (red) eschalots, thinly sliced (see Notes)
- 1 long red chilli, thinly sliced
- 2 kaffir lime leaves, finely shredded (optional) (see Notes)
- 250g pumpkin, peeled, cut into 2cm pieces
- 1 green capsicum, cut into strips
- 2 tablespoons tamarind puree (see Notes)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
- 100g baby spinach leaves
- Step 1Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
- Step 2Add the coconut milk, stock, eschalot, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
- Step 3Add fish and simmer for 5 minutes or until the fish is opaque.
- Step 4Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.
Asian eschalots, fresh kaffir lime leaves and tamarind puree are all available from Asian food shops.
* This recipe could also use fish stock as an alternative.
- Author: Jill Dupleix
- Image credit: Jonathon Gregson
- Publication: Taste.com.au