Thai fish curry

Ingredients:

• 700 g of boneless mahi-mahi fillet
• 550 g peeled and diced butternut squash
• 3 tbsp. boiled rice
• 2 tablespoons Thai green curry paste
• Zest of one lime
• 1 tbsp. vegetable oil
• 1 large onion, thinly sliced
• 2 thinly sliced ​​red bell peppers
• 1 thinly sliced ​​jalapeño pepper
• 1 tbsp. coconut milk
• 1 cup fresh chopped cilantro

Preparation:

1. Rub the fish in a bowl with 1 tablespoon of curry paste and lime zest. Cover and refrigerate while the vegetables cook.
   
   Heat vegetable oil in a large saucepan over medium heat. Add the onion, bell pepper, half a jalapeño, and a pinch of salt. Cook, stirring, until the vegetables are softened, about 2 minutes. Add 1 tablespoon of green chili curry paste and cook until the vegetables are golden brown, about 1 minute.
2. Add the pumpkin, coconut milk, and 2 cups of water to the saucepan and stir. Bring to a boil, then cover, reduce heat to low, and simmer until the pumpkin is tender, 12-15 minutes.
   
   Add the mahi-mahi, cover, and simmer until tender, about 8 minutes. Season with cilantro and salt. Serve the fish in the curry sauce over rice, garnishing with the remaining jalapeño.