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Categories:
vegetable oil white onion yellow curry light coconut milk Winter white fish snow peas fresh cilantro Jasmine rice nuts cucumber tomato wedges bean sprouts
Viewed: 51 - Published at: 10 years agoIngredients
- 1 tablespoon vegetable oil
- 1 white onion large, cut into thin wedges
- 3 tablespoons yellow curry paste
- 1/2 cup light coconut milk
- 1 1/4 pounds winter squash peeled, cut into 3/4 inch cubes
- 1 pound white fish fillets firm, cut into 1 inch pieces
- 5 1/4 ounces snow peas thinly sliced lengthwise
- 3 tablespoons fresh cilantro coarsely chopped
- 18 ounces jasmine rice cooked, to serve
- 2 tablespoons nuts crushed
- sliced cucumber to serve
- tomato wedges, to serve
- bean sprouts to serve
Method
- Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 3-4 mins, or until soft. Add curry paste. Cook for 1-2 mins, or until fragrant. Reduce heat. Add coconut milk and squash. Bring to a boil, reduce heat and simmer, uncovered, for 8-10 mins, or until squash is tender.
- Add fish and simmer, uncovered, for 4-5 mins, or until fish is just cooked through. Remove from heat. Add snow peas and 1 1/2 tbsp cilantro.
- Distribute rice between serving plates. Top with curry, remaining cilantro and crushed nuts. Serve with cucumber, tomato and bean sprouts.
