Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 7.09 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 500grams ling fillets, cut into 3cm pieces
- 200grams green beans, cut into 3cm lengths
- 1/2 bunch coriander, leaves roughly chopped (plus extra leaves, to serve)
- 1tablespoons ginger, finely grated
- 500grams butternut pumpkin, peeled, deseeded and cut into 2cm pieces
- 1tablespoons tamarind puree
- 2tablespoons curry paste
- 1 cup chicken stock
- 1/2 cup natural peanuts
- 3 cup jasmine rice, steamed (to serve)
- 270milliliter coconut milk
- 2tablespoons peanut oil
- 2 garlic cloves, crushed
- 1/3 cup smooth peanut butter
Nutrition per serving
4880kJ
Protein
52.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a frying pan, add peanuts and cook over medium heat for 3-4 minutes or until golden, stirring constantly to prevent burning. Remove nuts from pan with a slotted spoon, drain on paper towel and set aside.
Step 2 of 4
Add curry paste, garlic, ginger and peanut butter to pan and cook, stirring, for 1-2 minutes or until fragrant.
Step 3 of 4
Add coconut milk, stock and pumpkin to pan and bring to a simmer. Simmer for 10 minutes or until pumpkin starts to soften. Chop peanuts and reserve 1 tbs for garnish. Stir fish, beans and peanuts into sauce. Bring to a simmer and cook for 6-8 minutes, stirring occasionally, or until fish is cooked through. Add tamarind and chopped coriander. Season with salt.
Step 4 of 4
Spoon curry into a serving bowl. Top with remaining peanuts and coriander leaves and serve with steamed rice.
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