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Killing Thyme
Thai Coconut Fish Curry With Kabocha Squash
This silky and slightly spicy Thai Coconut Fish Curry brings sustainable barramundi and kabocha squash to your bowl for belly-warming goodness.
1,650
20
45 min
TOTAL TIME
559
CALORIES
$3.30
PER SERVING
Ingredients
18 INGREDIENTS
4 SERVINGS
6 oz broccolini
roughly chopped
lime wedges
10 oz kabocha squash
cubed
3 tbsp red thai curry paste
1 tbsp fish sauce
1 tbsp sambal oelek
plus more for more heat if desired
6 oz barramundi fillets
cut into 1 x 1-inch cubes
13 1/2 oz coconut milk
kosher salt and black pepper
to taste
rice
1 cup kale
roughly chopped
scallions
thinly sliced
fresh thai basil
full, torn, or ribboned
1 whole lime
juice and zest
2 tbsp cooking oil
of your choice
3 cloves garlic
minced
1 tsp fresh ginger
1 whole yellow onion
diced
Directions
13 STEPS
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
View Directions on Killing Thyme
Health Info
Macros
54g
CARBS
31g
FAT
19g
PROTEIN
Contains these allergens
FISH
74 Recipes for Fish Curry
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1 hr 6 min
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13
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Goan Lady Fish Curry / Muddoshi Hooman
13
1 hr
66
Coconut Fish Curry
11
Curried Baked Fish
Frequently Asked Questions
What type of fish should I use for fish curry?
What are the key ingredients in fish curry?
Do I need to marinate the fish before cooking it in the curry?
Can I substitute the coconut milk with something else?
How can I make the curry thicker or thinner?
What is the best way to prevent the fish from falling apart in the curry?
How should I store the leftover fish curry?
Can I add vegetables to the fish curry?
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