Thai yellow fish curry and vegetables
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy a spectacular Thai curry whenever you like – ready in 20 minutes it’ll soon become a family favourite.
Ingredients
Basmati rice
⅔ cup(s), (130g)
Olive oil
1 tsp
Yellow curry paste
1 tbs
Coconut flavoured reduced-fat evaporated milk
375 ml
Fish sauce
1 tbs
Butternut pumpkin
300 g, cut into 4cm pieces
Ling, raw
600 g, (4 x 150g)
Red capsicum
1 medium, thinly sliced
Sugar snap peas
150 g
Button squash
3 individual, cut into wedges
Fresh coriander
1 tbs
Lime(s)
1 medium, cut into wedges to serve
Instructions
1
Cook rice in a large saucepan of boiling salted water following packet instructions or until just tender.
2
Meanwhile, heat oil in a deep non-stick frying pan over medium-high heat (see tip). Cook curry paste, stirring, for 30 seconds or until fragrant. Add milk and bring to a simmer. Add fish sauce and pumpkin and simmer, covered, for 5 minutes.
3
Place fish, in a single layer, in pan. Top with capsicum, peas and squash and simmer, covered, for 8–10 minutes or until fish is just cooked through.
4
Top curry with coriander and serve with rice and lime wedges.
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