Pumpkin Curry with White Fish

Ingredients

• 1 tablespoon vegetable oil
• 0.5 reds onion
• 1 carrot
• 1 red bell pepper
• 1 jalapeno or serrano pepper
• 2 tablespoons curry paste
• 2 teaspoons fresh ginger
• 2 cloves garlic
• 1 can unsweetened coconut milk , 14 ounce
• 0.67 cups canned pumpkin
• 1 tablespoon maple syrup
• 1 tablespoon fish sauce
• 1 pound halibut
• 0.25 cups fresh cilantro
• 2 cups cooked rice
• lime wedges
• toasted pepitas

Instructions

1. 1

   Heat oil in a very large skillet over medium heat. Add onion and carrot; cook, stirring occasionally, until softened, 3 to 4 minutes. Add bell pepper and jalapeño; cook, stirring occasionally, until softened, about 3 minutes.

2. 2

   Add curry paste, ginger, and garlic; cook and stir until fragrant, about 30 seconds. Add coconut milk, pumpkin, maple syrup, and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, stirring occasionally, until thickened, about 5 minutes.

3. 3

   Arrange halibut in skillet. Simmer, covered, 3 to 5 minutes or until opaque and an instant-read thermometer inserted into thickest portion registers 145 degrees F (63 degrees C). Top with cilantro. Serve with rice and lime wedges. Garnish with pepitas.