Yellow Fish Curry

• 1 tablespoon vegetable oil
• 1 white onion large, cut into thin wedges
• 3 tablespoons yellow curry paste
• 1/2 cup light coconut milk
• 1 1/4 pounds winter squash peeled, cut into 3/4 inch cubes
• 1 pound white fish fillets firm, cut into 1 inch pieces
• 5 1/4 ounces snow peas thinly sliced lengthwise
• 3 tablespoons fresh cilantro coarsely chopped
• 18 ounces jasmine rice cooked, to serve
• 2 tablespoons nuts crushed
• sliced cucumber to serve
• tomato wedges, to serve
• 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 oil, white onion, yellow curry, light coconut milk, winter, white fish, snow peas, fresh cilantro, jasmine rice, nuts, cucumber, tomato wedges, bean sprouts

Taken from www.yummly.com/recipe/Yellow-Fish-Curry-1405136 (may not work)