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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. fish (The Better, ® Barramundi Skinless Fillets, cut into 1 x 1-inch cubes)
- kosher salt
- cracked black pepper
- 2 Tbsp. cooking oil (your choice)
- 1 yellow onion (diced, approx. 1 cup)
- 3 cloves garlic (minced)
- 3 tsp. freshly grated ginger
- 10 oz. kabocha squash (cubed, about half of a full squash, cubed, *see notes)
- 3 Tbsp. red Thai curry paste
- 13.5 oz. coconut milk
- 1 Tbsp. fish sauce (If you don’t have fish sauce, use soy sauce)
- 1 Tbsp. sambal oelek (chili garlic sauce, plus more for more heat if desired)
- 1 lime (juice and zest, zest the lime prior to juicing it)
- 1 cup chopped kale (packed roughly)
- 6 oz. broccolini (roughly chopped)
- rice (or grain of your choice)
- fresh Thai basil (torn or ribboned)
- sliced scallions (Thinly)
- lime wedges
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