Provided by Nigella Lawson : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. 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, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
- As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
- So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.
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Agbomadzi Paul
[email protected]I'm not a big fan of pumpkin, but this curry was surprisingly good.
Irfanali Panhwar
[email protected]This curry is a must-try!
Clement Joy
[email protected]Loved it!
ustad G
[email protected]This dish was easy to make and the results were delicious.
Abdullah Raja
[email protected]I was disappointed with this curry. The pumpkin was bland and the seafood was overcooked.
Md Farhan
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it.
Mohammad Raihan
[email protected]I'm not a big fan of pumpkin, but this curry was surprisingly good. I would definitely make it again.
Eleanor Harvey
[email protected]This curry is a must-try for seafood lovers. The combination of pumpkin and seafood is unique and delicious.
Syed kaleem ullha Agha
[email protected]Yum!
Alexa Cruz
[email protected]Loved it!
Brendan Lewis
[email protected]This dish was a great way to use up some leftover pumpkin. It was easy to make and the results were delicious. I will definitely be making this again.
Roman Kerston
[email protected]I was disappointed with this curry. The pumpkin was bland and the seafood was overcooked. The curry sauce was also too thin and watery. I would not recommend this recipe.
Asia Jamal
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. The pumpkin was cooked perfectly and the seafood was tender and flavorful. I would recommend using less chili paste if you don't like spicy food.
Clovis Ihediwa
[email protected]I'm not a big fan of pumpkin, but this curry was surprisingly good. The pumpkin was tender and flavorful, and the curry sauce was creamy and rich. I would definitely make this again.
roky islam
[email protected]This curry was easy to make and turned out great. I used shrimp and scallops, and the sauce was creamy and flavorful. I served it over rice and it was a perfect meal.
Thomas Hurle
[email protected]I love the combination of pumpkin and seafood in this curry. It's a unique and delicious dish that I'm sure I'll be making again and again.
Cry Baby
[email protected]This Thai yellow pumpkin and seafood curry was a hit with my family! The pumpkin was perfectly tender and the seafood was cooked to perfection. The curry sauce was flavorful and creamy, with just the right amount of heat. I will definitely be making