thai pumpkin and seafood curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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
Method
- STEP 1Skim 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
- STEP 2Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined
- STEP 3Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, and turmeric.
- STEP 4Bring to a boil and then add the pumpkin. Cook until the pumpkin is tender, about 15 minutes,
- STEP 5add the salmon and the prawns they only take 3-4 mins
- STEP 6to the prawns add the green veg and cook to liking
- STEP 7take off the heat and decant into a large bowl
