Fish and pumpkin red curry

Indulge in a flavorful Fish and Pumpkin Red Curry that's both hearty and aromatic. Made with tender white fish, creamy coconut milk, vibrant pumpkin, and tangy lime, this dish brings together rich spices and fresh ingredients. Perfectly paired with basmati rice and Chinese peas, it’s an easy, wholesome meal ready in under an hour. Ideal for weeknight dinners and special occasions alike!

  • 20 Mar 2025
  • Cook time 12 min
  • Prep time 10 min
  • 4 Servings
  • 13 Ingredients

Fish and pumpkin red curry

Fish and Pumpkin Red Curry is a flavorful and hearty dish that combines tender white fish, vibrant pumpkin, and Chinese peas in a fragrant coconut milk and curry paste broth. This recipe brings together the rich and complex flavors of Thai cuisine, making it a delicious and satisfying meal for any occasion.

Ingredients:

1 tbsp olive oil
14g
1 onion
160g
1 tbsp ginger root
16g
1 tbsp curry paste
16g
2 cups coconut milk
460g
4 cups pumpkin
480g
1 tsp brown sugar
3g
1 tbsp fish sauce
16g
1 lb white fish
450g
1 cup chinese peas
80g
1 cup basmati rice
200g
1 tbsp lime zest
16g
1 tbsp lime juice
16g

Instructions:

1. Prepare Basmati Rice:
- Rinse 1 cup of basmati rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce to a simmer, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed.
- Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff it with a fork.
2. Cook the Curry:
- In a large pot or deep skillet, heat 1 tbsp of olive oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it starts to soften.
- Add the minced ginger root and continue to cook for another 2 minutes.
- Stir in 1 tbsp of curry paste, cooking and stirring for about 1 minute until fragrant.
- Pour in 2 cups of coconut milk, stirring to combine.
- Add the cubed pumpkin and bring the mixture to a simmer. Cook for 10-15 minutes until the pumpkin is tender.
- Add 1 tsp of brown sugar, 1 tbsp of fish sauce, and mix well.
- Gently add the chunks of white fish, ensuring they are submerged in the sauce. Simmer for 5-7 minutes until the fish is cooked through and flakes easily.
- Stir in the Chinese peas and cook for an additional 2-3 minutes until they are tender-crisp.
- Add 1 tbsp of lime zest and 1 tbsp of lime juice, stirring to combine.
3. Serve:
- Serve the fish and pumpkin red curry over the cooked basmati rice.
- Optionally, garnish with additional lime wedges, fresh cilantro, or chopped chili for extra flavor and heat.

Tips:

- Prep all ingredients ahead of time.: Having everything ready before you start cooking will make the process smoother and more enjoyable.

- Simmer gently.: When adding the fish, let it cook gently to keep it tender and prevent it from breaking apart.

- Customize spice levels.: If you prefer a spicier curry, add more curry paste or incorporate fresh chili peppers to taste.

- Use fresh ingredients.: Fresh ginger root, lime juice, and zest will make a big difference in the flavor and aroma of the dish.

- Serve immediately.: Fish and Pumpkin Red Curry is best enjoyed fresh and hot. Avoid letting it sit too long before serving.

With its harmonious blend of spices, fresh ingredients, and creamy coconut milk, Fish and Pumpkin Red Curry is sure to become a favorite in your household. Whether you're new to Thai cooking or a seasoned pro, this dish is straightforward to prepare and incredibly rewarding to eat. Serve it over basmati rice to complete this delectable meal.

Nutrition Facts
Serving Size480 grams
Energy
Calories 550kcal27%
Protein
Protein 27g19%
Carbohydrates
Carbohydrates 36g10%
Fiber 4.80g13%
Sugar 11g11%
Fat
Fat 36g44%
Saturated 27g86%
Cholesterol 70mg-
Vitamins
Vitamin A 560ug63%
Choline 100mg19%
Vitamin B1 0.38mg32%
Vitamin B2 0.31mg24%
Vitamin B3 6mg38%
Vitamin B6 0.60mg35%
Vitamin B9 100ug26%
Vitamin B12 1.15ug48%
Vitamin C 33mg35%
Vitamin E 1.80mg12%
Vitamin K 7ug6%
Minerals
Calcium, Ca 100mg7%
Copper, Cu 0.62mg69%
Iron, Fe 4.48mg41%
Magnesium, Mg 120mg28%
Phosphorus, P 520mg42%
Potassium, K 1240mg36%
Selenium, Se 27ug47%
Sodium, Na 370mg25%
Zinc, Zn 2.68mg24%
Water
Water 370g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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