Thai Pumpkin And Seafood Curry
This aromatic and flavorful curry is a delightful blend of creamy coconut milk, red curry paste, and an assortment of fresh ingredients. The vibrant colors and enticing aroma will captivate your senses as you savor each bite of tender pumpkin, succulent salmon, plump prawns, and crisp green vegetables. A perfect dish to warm your soul and satisfy your taste buds.
— Constant Cookbook
Ingredients
- 200ml tin coconut milk
- 1/5 tbsp of red curry paste
- 150ml fish sauce
- 1.5 tbsp fish sauce
- 1 tbsp caster sugar
- 1 stalks of lemon grass
- 1/2 tsp tumeric
- 500kg pumpkin
- 250g salmon fittet
- 250g peeled prwans
- green vegtables
- equipement:
- knife
- wooden spoon
- saucepan
- teaspoon
- table spoon
Instructions
- Skim the thick creamy top off the can of coconut milk and put it, over medium heat, into a large saucepan and add in the curry paste
- Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined
- Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, and turmeric.
- Bring to a boil and then add the pumpkin. Cook until the pumpkin is tender, about 15 minutes,
- add the salmon and the prawns they only take 3-4 mins
- to the prawns add the green veg and cook to liking
- take off the heat and decant into a large bowl
Yield
Serves 2
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