This dish uses fish instead of chicken in a tangy, creamy Thai curry, adding pumpkin and green capsicum to up your vegetable count for the day.
250g pumpkin, skinned
600g chunky fish fillets, skinned
1 green capsicum
1 tbsp vegetable oil
2 tbsp Thai red curry paste
200g coconut milk
750ml chicken or fish stock
4 red shallots, finely sliced
2 kaffir lime leaves, finely shredded
1 red chilli, finely sliced
2 tbsp tamarind puree
2 tbsp Thai fish sauce
1 tbsp light brown sugar
pinch of salt
100g baby spinach leaves
Cut the pumpkin into bite-sized chunks. Cut the fish into large chunks. Cut the capsicum into strips, discarding seeds.
Heat the oil in a heavy pan and fry the curry paste for 2 minutes, stirring. Add the coconut milk, stock, shallots, kaffir lime leaves and chilli, stirring.
Add the pumpkin, capsicum, tamarind puree, fish sauce, sugar and salt, and cook for 20 minutes or until the pumpkin is tender. Add the fish and simmer for 5 minutes or until it is opaque.
Place half the spinach in four warm shallow pasta bowls and top with the fish and vegetables. Scatter with remaining spinach and ladle the sauce over the top.
Tip: Buy tamarind puree at Asian supermarkets. It's very handy when fresh limes get expensive. Some Thai curry pastes are stronger than others - supermarket versions are milder than the Thai brands.