Yellow Fish Curry

Name: Yellow Fish Curry
Ingredients: 1 tbsp vegetable or peanut oil; 1 None large white onion, cut into thin wedges; 3 tbsp yellow curry paste; 1/2 cup light coconut milk; 1 1/4 lb winter squash, peeled, cut into 3/4 inch cubes; 1 lb firm white fish fillets, cut into 1 inch pieces; 5.25 oz snow peas, thinly sliced lengthwise; 3 tbsp fresh cilantro, coarsely chopped; 18 oz cooked jasmine rice, to serve; 2 tbsp crushed nuts; None None sliced cucumber, to serve; None None tomato wedges, to serve; None None bean sprouts, to serve

13 ingredients

3 steps

Ingredients

1 tbsp vegetable or peanut oil
1 None large white onion, cut into thin wedges
3 tbsp yellow curry paste
1/2 cup light coconut milk
1 1/4 lb winter squash, peeled, cut into 3/4 inch cubes
1 lb firm white fish fillets, cut into 1 inch pieces
5.25 oz snow peas, thinly sliced lengthwise
3 tbsp fresh cilantro, coarsely chopped
18 oz cooked jasmine rice, to serve
2 tbsp crushed nuts
None None sliced cucumber, to serve
None None tomato wedges, to serve
None None bean sprouts, to serve

Directions

1

Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 3-4 mins, or until soft. Add curry paste. Cook for 1-2 mins, or until fragrant. Reduce heat. Add coconut milk and squash. Bring to a boil, reduce heat and simmer, uncovered, for 8-10 mins, or until squash is tender.
2

Add fish and simmer, uncovered, for 4-5 mins, or until fish is just cooked through. Remove from heat. Add snow peas and 1 1/2 tbsp cilantro.
3

Distribute rice between serving plates. Top with curry, remaining cilantro and crushed nuts. Serve with cucumber, tomato and bean sprouts.