thai pumpkin and seafood curry
Member recipe

thai pumpkin and seafood curry

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Member recipe by


Serves 2

a easy to make curry with amazing flavours

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  • 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


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

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