Best 3 Thai Yellow Pumpkin And Seafood Curry Recipes

Seafood Thai Curry image

Provided by Poison_Ivy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb mixed seafood
1 lb shrimp (peeled)
1/2 teaspoon ginger
4 red chilies
7 ounces thick coconut milk
1 teaspoon fresh garlic
1 teaspoon finely shredded lemongrass
1/2 teaspoon coriander seed (ground)
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
4 ounces red curry paste

Steps:

Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5

thai pumpkin and seafood curry image

Provided by posh312

Time 1h

Yield Serves 2

Number Of Ingredients 0

Steps:

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

Seafood Pumpkin Curry - Nigella Lawson image

Provided by Zee Merchant

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (14 ounce) can coconut cream
2 tablespoons hot red curry paste
2 fresh lime leaves
1 tablespoon oil
1 stalk lemongrass
1 tablespoon fish sauce
1 1/2 cups fish stock
1 tablespoon sugar
1/2 lb pumpkin or 1/2 lb butternut squash, peeled & cut into cubes
1/2 lb salmon or 1/2 lb any robust fish, cut into cubes
16 pieces raw shrimp, peeled and deveined
1/2 bunch bok choy, hand torn
1/2 lime, juice of
cilantro, for garnish
1 1/2 cups vegetable stock (Instead of fish stock)
1 (14 ounce) can chickpeas, drained (Instead of seafood)

Steps:

Heat oil.
Skim the cream from the top of the can of the coconut cream and add to the oil.
Add the curry paste and whisk well until blended.
Add the rest of the juice from the can of coconut cream.
Snip the lime leaves with scissors and add to the above.
Bruise the lemon grass and add.
Add the fish stock, fish sauce, sugar (add more to. balance out the saltiness of sauce).
Add the pumpkin cubes, cover and cook until tender.
Now add in fish pieces and the shrimp.
Cook some more until fish is almost cooked.
Add the bok choy and cook until the bok choy is wilted.
Add lime juice, salt (if required) and turn off heat.
Garnish with cilantro.
Serve with fragrant jasmine rice.