Thai Pumpkin & Fish Curry
I do love a Thai curry. It’s amazing how many different vegetables work really well in one. This uses pumpkin, kale and green beans. The key is to cook the pumpkin long enough that it starts to soften and absorb the flavours of the coconut and spices. Then add the rest of the vegetables with a couple of minutes left so that they still remain crisp and crunchy, adding texture. This time I made it with fish, hake to be precise, but any form of protein source could be added. Chicken would obviously need longer to cook but any type of fish could be added with the vegetables. Add as little or lots of chilli, depending on how spicy you like it and taste before seasoning it with soy and lime juice at the end to get the balance right. It is healthy and nutritious while also being rich and delicious. Enjoy.