Yellow Fish Curry

• 1 tbsp vegetable or peanut oil
• 1 None large white onion, cut into thin wedges
• 3 tbsp yellow curry paste
• 1/2 cup light coconut milk
• 1 1/4 lb winter squash, peeled, cut into 3/4 inch cubes
• 1 lb firm white fish fillets, cut into 1 inch pieces
• 5.25 oz snow peas, thinly sliced lengthwise
• 3 tbsp fresh cilantro, coarsely chopped
• 18 oz cooked jasmine rice, to serve
• 2 tbsp crushed nuts
• None None sliced cucumber, to serve
• None None tomato wedges, to serve
• None None bean sprouts, to serve

1. Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 3-4 mins, or until soft. Add curry paste. Cook for 1-2 mins, or until fragrant. Reduce heat. Add coconut milk and squash. Bring to a boil, reduce heat and simmer, uncovered, for 8-10 mins, or until squash is tender.
2. Add fish and simmer, uncovered, for 4-5 mins, or until fish is just cooked through. Remove from heat. Add snow peas and 1 1/2 tbsp cilantro.
3. Distribute rice between serving plates. Top with curry, remaining cilantro and crushed nuts. Serve with cucumber, tomato and bean sprouts.

vegetable, white onion, light coconut milk, winter, white fish, snow peas, fresh cilantro, jasmine rice, nuts, cucumber, tomato wedges, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/24685 (may not work)