Pumpkin Curry with White Fish || Gracefult Kitchen

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Pumpkin Curry with White Fish

Seafood

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.

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 jalapeno 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
2 cups hot cooked rice, for serving
lime wedges, for serving
toasted pepitas, for garnish

Description

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.
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.
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.