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–+ servings

Pumpkin Curry with White Fish

This pumpkin curry with white fish uses canned pumpkin and coconut milk to create a silky base for a veggie-packed curry. Use a firm white fish, such as halibut or cod.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Entree
Cuisine: Thai
Calories: 316
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 red onion, thinly sliced
  • 1 carrot, peeled and thinly bias-sliced
  • 1 red bell pepper, cut into thin strips
  • 1 jalapeño or serrano pepper, seeded and minced)
  • 2 tablespoons yellow Thai curry paste
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 14-ounce can unsweetened coconut milk
  • 2/3 cup canned pumpkin
  • 1 tablespoon pure maple syrup
  • 1 tablespoon fish sauce
  • 1 pound halibut or cod fillets, cut into 1-inch pieces
  • 1/4 cup chopped fresh cilantro
  • Hot cooked rice, for serving
  • Lime wedges, for serving
  • Toasted pepitas, for garnish

Method
 

  1. Heat oil in a very large skillet over medium heat. Add onion and carrot; cook, stirring occasionally, until softened, 3 to 4 minutes. Add bell pepper and jalapeño; cook, stirring occasionally, until softened, about 3 minutes.
  2. Add curry paste, ginger, and garlic; cook and stir until fragrant, about 30 seconds. Add coconut milk, pumpkin, maple syrup, and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, stirring occasionally, until thickened, about 5 minutes.
  3. Arrange halibut in skillet. Simmer, covered, 3 to 5 minutes or until opaque and an instant-read thermometer inserted into thickest portion registers 145 degrees F (63 degrees C). Top with cilantro. Serve with rice and lime wedges. Garnish with pepitas.

Nutrition

Calories: 316kcalCarbohydrates: 34gProtein: 29gFat: 8gSaturated Fat: 3gCholesterol: 68mgSodium: 646mgFiber: 5gSugar: 9g

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