Name: Pumpkin Curry with White Fish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
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

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.

30 min total 20 min prep 10 min cook 4 316 cal

Instructions

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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.