Thai food is about the perfect balance between sweet, sour, spicy and salty flavours. We’ve simplified this Thai classic fish curry by using a delicious green curry paste from Curry Favour, paired with our Red Coral barramundi fillets. It’s spicy, aromatic and utterly delicious! An easy midweek meal or a show stopping dinner.
1 tbsp coconut or vegetable oil 500gm pumpkin, peeled and cut into thin wedges 400ml coconut cream 250ml of water 3 long red chillies, split in half lengthways 4 lime leaves* 80 ml fish sauce, plus extra to taste 1 tablespoon palm sugar, plus extra to taste 250gm of green beans, trimmed and cut in half Juice of 1 lime, or to taste, plus extra wedges to serve Thinly sliced small red chilli to taste Steamed jasmine rice, Thai basil and coriander leaves, to serve
*optional as these appear in the paste.
1. Heat the oil in a frying pan and fry the pumpkin in batches until browned. It won’t be cooked through, this will happen later in the sauce.
2. Pour half of the coconut cream into the pan and stir, cooking until it cracks. The oil will separate from the cream after around 5 minutes. Add in the curry pastes and stir for 6-8 minutes until it becomes aromatic and darkens slightly. Add in the rest of the coconut cream, stock, chilli, lime leaves, fish sauce sugar and stir to combine. Return the pumpkin to the pan and simmer for 10 minutes.
3. Gently place the fish into the curry sauce and add the prepared green beans and cook for 6 minutes until the fish has just cooked through. Squeeze the juice of half a lime into the curry to balance the flavours. Test for seasoning and adjust to your taste with additional fish sauce, sugar or chilli if needed.
4. Serve with steamed rice and herbs such as basil and coriander.