Yellow Fish Curry

Name: Yellow Fish Curry
Ingredients: 1 tablespoon vegetable oil; 1 white onion large, cut into thin wedges; 3 tablespoons yellow curry paste; 1/2 cup light coconut milk; 1 1/4 pounds winter squash peeled, cut into 3/4 inch cubes; 1 pound white fish fillets firm, cut into 1 inch pieces; 5 1/4 ounces snow peas thinly sliced lengthwise; 3 tablespoons fresh cilantro coarsely chopped; 18 ounces jasmine rice cooked, to serve; 2 tablespoons nuts crushed; sliced cucumber to serve; tomato wedges, to serve; bean sprouts to serve

13 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
1 white onion large, cut into thin wedges
3 tablespoons yellow curry paste
1/2 cup light coconut milk
1 1/4 pounds winter squash peeled, cut into 3/4 inch cubes
1 pound white fish fillets firm, cut into 1 inch pieces
5 1/4 ounces snow peas thinly sliced lengthwise
3 tablespoons fresh cilantro coarsely chopped
18 ounces jasmine rice cooked, to serve
2 tablespoons nuts crushed
sliced cucumber to serve
tomato wedges, to serve
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.