Total time: 0:40
Serves: 2 people
- 250 g. butternut squash, peeled and chopped into 2-3cm pieces
- 1 tbsp. vegetable or coconut oil
- 125 g. wholegrain rice
- 200 mL reduced fat coconut milk
- 1 onion, finely sliced
- 30 g. fresh root ginger, finely chopped
- 1 tbsp. (heaped) Thai red curry paste
- 200 mL fresh fish stock
- 2 firm white fish fillets (such as cod or haddock)
- Preheat the oven to 200˚C, gas mark 6. Arrange the squash on a foil-lined baking tray; drizzle with ½ tbsp oil, season and roast for 20 minutes until tender.
- Meanwhile, put the rice in a pan with 250ml water and 50ml coconut milk. Bring to a boil, then simmer, covered, for 20-25 minutes.
- In a large pan, heat the remaining ½ tbsp oil and fry the onion and ginger for 3-4 minutes, until fragrant.
- Add the curry paste and cook for two minutes, until it begins to colour. Add the fish stock and remaining 150ml coconut milk, then simmer for 10 minutes.
- Add the fish, cover and simmer gently for 5-6 minutes, until cooked through.
- Toss the squash through the rice. Divide between shallow bowls, top with the curry and garnish with roughly chopped coriander and lime wedges, if liked.