Spicy Snapper & Pumpkin Curry
You may have noticed many of my recipes follow a similar format, in fact you might even know me by my large heavy set pan that I use in almost every recipe. I like my weeknight dinners one pot (as long as it’s a large pot), I like them healthy (obviously), and I like them to not be reliant on exact measurements. Well a curry is perfect for that.
If you have not added pumpkin to a curry, it’s an absolute must. And if you feel a bit weird about cooking white fish, a recipe like this (where you literally just dunk it in the liquid) is impossible to mess up.
You need a really good curry paste, ideally one without seed oils. Church Farm is the only one I will touch. Trust me, you won’t regret it.
Get a good coconut milk. Ayam is the only brand. Don’t bother with any others.
Use a good stock. I love the Urban Forager Stock Concentrate, both vegetable and chicken will work in this recipe. You can also use chicken bone broth!
Spicy Snapper & Pumpkin Curry
A flavoursome weeknight meal that is just as delicious as it is beautiful.
Serves:
4
Prep time:
10 minutes
Cook time:
30 minutes
INGREDIENTS
- 1 tbsp coconut oil
- 1 onion, red or brown, finely chopped
- ¼ cup Thai Green Curry Paste (I use Church Farm)
- 500ml chicken or vegetable stock
- 400ml coconut milk, canned
- 1 tsp fish sauce
- 1 tbsp tamari
- ¼ pumpkin, sliced into chunks
- 800g white fish fillets (I used snapper)
- 1 bunch Tuscan kale, stems removed, roughly chopped
METHOD
- Add coconut oil to a heavy based pan over a medium heat. Add in the onion and saute for 2 minutes.
- Add in the curry paste and cook off for two minutes, allowing it to become fragrant.
- Add in the stock, coconut milk, tamari and fish sauce and bring to the boil.
- Add in the pumpkin and allow to cook, covered, for 15 minutes.
- Add in the fish and allow to cook for a further 10 minutes, or until cooked though.
- Stir through the kale at the last minute and serve on its own, with rice or with rice noodles.
Notes
- I added chilli flakes on top of mine to add even more heat. I also added fresh herbs and pickled onion.
- Serve on its own, with rice or with rice noodles.
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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