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.

Print Recipe

Thai Pumpkin & Fish Curry

Keyword

Coconut, Fish, Green Beans, Hake, Kale, Pumpkin

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 onion
• 1 piece ginger
• 2 cloves garlic
• 1-2 chillies
• 2-3 tbsp thai curry paste
• 300 g pumpkin approx.
• 200 ml light coconut milk
• 200 ml vegetable stock
• 100 g kale
• 100 g green beans
• 2 skinless white fish fillets
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 125 g rice

Keyword Coconut, Fish, Green Beans, Hake, Kale, Pumpkin Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients 1 tsp coconut oil 1 onion 1 piece ginger 2 cloves garlic 1-2 chillies 2-3 tbsp thai curry paste 300 g pumpkin approx. 200 ml light coconut milk 200 ml vegetable stock 100 g kale 100 g green beans 2 skinless white fish fillets 1 tbsp soy sauce 1 tbsp lime juice 125 g rice

Instructions

To Prepare:

1. Peel and finely dice the onion.
2. Peel and grate the garlic and ginger.
3. Thinly slice the chilli.
4. Add everything prepared so far to a large deep sided frying pan, preferably with a lid, along with the coconut oil.
5. Scrape out the seeds from the centre of the pumpkin and slice the flesh from the skin.
6. Cut the pumpkin flesh in to 2cm cubes.
7. Measure out the coconut milk and stock and have all other ingredients to hand.

To Cook:

1. Heat the pan over a medium heat and fry the contents for 3 minutes, stirring regularly.
2. Tip the pumpkin in to the pan and continue to fry for 3 more minutes.
3. Spoon in the curry paste and stir constantly for 30 seconds.
4. Lower the heat and pour in the stock and coconut milk.
5. Stir well and then adjust the heat so that the curry is simmering just below the boil.
6. Leave for 20 minutes, stirring regularly and checking on the fluid content. If it starts to dry up, lower the heat and splash in a little more water, then cover the pan to stop any more moisture escaping.
7. While the curry is simmering, weigh the kale out.
8. Top and tail the green beans and slice in to 5cm lengths.
9. Cut the fish in to bite sized pieces.
10. Cook the rice by leaving it to simmer in a pan of boiling water for 12 minutes.
11. Once the 20 minutes are up on the curry, check that the pumpkin is starting to soften, if it isn’t quite ready yet, leave it for a couple more minutes. If it is, add the green beans, kale and fish to the pan.
12. Stir well then place the lid on the pan and leave for 3-5 more minutes.
13. Season the finished curry with soy sauce and lime juice.
14. To serve, strain the cooked rice and divide between 2 bowls.
15. Spoon over the curry and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.