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two cups (four hundredg) SunRice Jasmine Fragrant Rice two teaspoons oil two tablespoons red curry paste (Recipes by ingridients curry paste) (Recipes by ingridients paste) four hundredg can chopped tomatoes five hundredg pumpkin, peeled, deseeded and chopped about four kaffir lime leaves four hundredg Nile perch, fillet (Recipes by ingridients fillet) cut into threecm pieces one lime, juiced one tablespoon fish sauce (Recipes by ingridients sauce) two teaspoons brown sugar (Recipes by ingridients brown sugar) one third cup fresh Thai basil leaves, torn if largeStep one Cook the rice according to packet instructions. Step two Meanwhile, heat the oil in a large saucepan over a medium-high heat. Add the curry. paste (Recipes by ingridients paste) Cook for thirty seconds, stirring or until fragrant. Add the tomatoes, pumpkin, lime leaves and onecup (about two hundred and fiftyml) water. Bring to the boil. Red Fish Curry With Pumpkin Basil Recipe. Step three Reduce the heat to medium. Cook for twelve minutes. three Reduce heat to a gentle simmer. Add the fish. Cook for three minutes or until cooked through. Add the lime juice, fish sauce (Recipes by ingridients sauce) and sugar and stir through gently. Red Fish Curry With Pumpkin Basil Recipe. Serve with the rice, topped with the basil leaves..
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