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Ingredients

2 cups (400g) jasmine rice
2 teaspoons oil
2 tablespoons red curry paste
400g can chopped tomatoes
500g pumpkin, peeled, deseeded and chopped
4 kaffir lime leaves
400g Nile perch fillet, cut into 3cm pieces
1 lime, juiced
1 tablespoon fish sauce
2 teaspoons brown sugar
1/3 cup fresh Thai basil leaves, torn if large

Method

Step 1 Cook the rice according to packet instructions.
Step 2 Meanwhile, heat the oil in a large saucepan over a medium-high heat. Add the curry paste. Cook for 30 seconds, stirring or until fragrant. Add the tomatoes, pumpkin, lime leaves and 1cup (250ml) water. Bring to the boil.
Step 3 Reduce the heat to medium. Cook for 12 minutes. 3 Reduce heat to a gentle simmer. Add the fish. Cook for 3 minutes or until cooked through. Add the lime juice, fish sauce and sugar and stir through gently. Serve with the rice, topped with the basil leaves.

Red fish curry with pumpkin & basil

How to make Red fish curry with pumpkin & basil

Ingredients

Method