Thai yellow fish curry and vegetables
⅔ cup(s), (130g)
Yellow curry paste
Coconut flavoured reduced-fat evaporated milk
300 g, cut into 4cm pieces
600 g, (4 x 150g)
1 medium, thinly sliced
Sugar snap peas
3 individual, cut into wedges
1 medium, cut into wedges to serve
- Cook rice in a large saucepan of boiling salted water following packet instructions or until just tender.
- 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.
- 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.
- Top curry with coriander and serve with rice and lime wedges.