Nigella Lawson’s Thai Yellow Pumpkin Seafood Curry

Name: Nigella Lawson’s Thai Yellow Pumpkin Seafood Curry
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 11/16 cups coconut milk tins, or close enough of; 2 tablespoons Thai red curry paste or yellow if you can find it; 3 cups fish stock; 6 tablespoons fish sauce; 4 tablespoons caster sugar or just white sugar – see discussion of caster sugar here; 3 lemongrass stalks run your knife along their length to bruise them, and cut into three; 1 handful lime leaves destalk and cut into thin strips; 1 teaspoon tumeric; 4 3/8 pounds butternut squash; 1 2/3 pounds salmon fillets skin removed; 1 2/3 pounds prawns shrimp, peeled with tails still on, when prawns cook they turn pink – raw prawns will be white or greyish; 2 bunches bok choy; 2/3 pound green beans french beans; juice a lime; coriander cilantro to garnish, optional; rice To be served with

THE STANDARD OF TASTE

16Ingredients

75Minutes

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Ingredients

US|METRIC

4 SERVINGS

400 mL coconut milk (tins, or close enough of)

2 Tbsp. Thai red curry paste (or yellow if you can find it)

700 mL fish stock

6 Tbsp. fish sauce

4 Tbsp. caster sugar (or just white sugar – see discussion of caster sugar here)

3 lemongrass stalks (run your knife along their length to bruise them, and cut into three)

1 handful lime leaves (destalk and cut into thin strips)

1 tsp. tumeric

2 kilograms butternut squash

750 grams salmon fillets (skin removed)

750 grams prawns (shrimp, peeled with tails still on, when prawns cook they turn pink – raw prawns will be white or greyish)

2 bunches bok choy

300 grams green beans (french beans)

juice (a lime)

coriander (cilantro to garnish, optional)

rice (To be served with)

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Nigella Lawson’s Thai Yellow Pumpkin Seafood Curry

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