Pumpkin and Fish Thai Curry

By April 10, 2017June 29th, 2020Seafood

This curried fish is full of  flavour, cooked in coconut milk and served with my coconut rice


  • 1 (120g-150g) fillet of fish
  • 1 small can (165ml) coconut milk
  • 1 tablespoon red curry paste
  • ½ clove garlic, minced
  • 1 teaspoon lemongrass, grated
  • 1 kaffir lime leaf, chopped
  • ½ teaspoon red chilli, chopped
  • 1 coriander root
  • A splash of vegetable oil
  • ½ small brown onion, chopped
  • ½ cup chopped pumpkin
  • 1 baby bok choy, chopped
  • ½ cup my coconut rice


  • Coriander leaves and a few slices of red chilli


  • Blend garlic, lemongrass, kaffir lime leaf, chilli, coriander root and 2 tablespoons of coconut milk till well combined
  • Cut fish into bite size pieces. Rub the fish pieces with the above mixture till fully coated, cover and refrigerate while preparing the remaining ingredients.
  • Heat oil in a pan and add chopped onion, stir while cooking till onion softens (approx. 1-2 minutes)
  • Add bok choy and cook for another 1-2 minutes
  • Add pumpkin and remaining coconut milk, bring to boil
  • Reduce heat and simmer for 3 minutes before adding the fish pieces
  • Cook 3-5 minutes more, depending on size of fish and pumpkin pieces
  • Place cooked rice in a bowl, and spoon the fish curry over the rice

Garnish with coriander leaves and sliced red chilli or dried chilli flakes

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