Ingredients serve 4 .

1 tablespoon olive oil  

1 brown union , cut into thin wedges  

1 tablespoon thin finely grated ginger

1 tablespoon curry paste  

400ml can coconut cream  

500gr peeled pumpkin cut into 2cm pieces 

1 tablespoon brown sugar 

1 tablespoon fish sauce  

500gr white fish fillets cut into 3cm pieces  

200gr peas, trimmed .

200gr (1 cup) rice 

1 tablespoon grated fine rind  

1 tablespoon lime juice  

Fresh coriander spings to serve 

Method

1. Heat oil in a large sausepan over medium- high heat .  Cook the onion and ginger , stirring for 1 minute .  Add curry paste .  Cook for 1 minute .  Stir in coconut cream., pumpkin , sugar and fish sauce . 

Cover .  Bring to the boil.  Reduce heat to medium – low .  Simmer for 5 minutes or until fish and pumpkin are cooked through .

• Meanwhile ,  cook the rice following packet directiouns . 
• Stir lime rind and lime juice into curry .  Top with coriander.  Serve with rice .   

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