Thai Yellow Pumpkin and Seafood Curry

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Picture of Thai Yellow Pumpkin and Seafood Curry Recipe Photo: Thai Yellow Pumpkin and Seafood Curry Recipe
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Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 1 (14-ounce) can coconut milk (about 1 2/3 cups)
  • 1 to 2-tablespoons yellow (or red) Thai curry paste
  • 1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do)
  • 3 tablespoons fish sauce (recommended: Nam Pla)
  • 2 tablespoons sugar
  • 3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife
  • 3 lime leaves, stalked and cut into strips, optional
  • 1/2 teaspoon turmeric
  • 2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
  • 1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks
  • 1 pound 2 ounces peeled raw shrimp
  • Bok Choy or any other green vegetables of your choice
  • 1/2 to 1 lime, juiced or more to taste
  • Cilantro, for garnish

Directions

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.

* Shellfish Warning

Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

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Newest Ratings and Reviews

Read all 21 reviews

  • on April 11, 2013

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    easy to make and very delecious

    people found this review Helpful.
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  • on January 23, 2013

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    Spicy!!!!! If you are a person like me who normally orders their Tom Kha or Tom yum Mild from thai restaurants, you will need to cut back dramatically on the red curry paste. I knew going in that I would use less, but I started with 1.5 TEASPOONS and it was far too spicy to taste anything else in the stock, so I had to add another can of coconut milk and another 1/2 cup of stock and adjust all else to balance it. I like spice but in a more balanced way.

    I added onion as well as it's traditional, and used a bouquet garni bag for the lemongrass as I always feel it imparts far more flavor when chopped and bruised more. I used more lime juice as well but that is personal taste and also depends on the type of limes. I do not care for sour limes, so i use Tahitian limes, also called Bearrs limes. It's like the difference between a Meyer and Eureka lemon. I also swapped thai basil for the cilantro also for tradition. I love cilantro but it's not usually in thai curry.

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  • on November 26, 2012

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    This was for sure as good as any curry I have had. I only used 2 stalks lemon grass and pulled it out before adding the shrimp. I love lemongrass but think more would be overpowering. I had not used fresh pumpkin before and wasn't sure if I would like it but it was delicious similar to other squash better texture I think. everyone loved it, Yummy!

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