Thai Yellow Pumpkin and Seafood Curry

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easy to make and very delecious

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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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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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I LOVE this curry! My husband was delighted with tonight's dinner.
I used red curry paste, about 3-4 tbls, lots of fresh ginger and hot chili paste... (we like it hot!
I added red and yellow peppers and snow peas as the store was out of bok choy.
I don't like salmon, so i used extra large prawns.
I also made coconut rice to go with it: jasmine rice, coconut water and unsweeted coconut flakes.

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Didn't have salmon, but it was fantastic!

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This recipe was easy to follow and quick enough for a weeknight meal. While it tasted good, it would have been better with a little more heat. I used beyond the recommended amount of red curry paste but still didn't give me the bite I wanted. The butternut squash tasted wonderful though! Overall, I would make it again for myself but not for the hubby- he needs heat!

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This was THE BEST curry I've ever made. I've had a lot of really disappointing experiences with curry and was super nervous about this one (especially since it was for a party for about 50 people. I did it totally vegetarian and it got RAVE reviews. I wasn't able to find fish sauce at any of the local grocery stores, but it didn't seem to matter a bit. I already have requests to make this again!

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Absolutely delicious and easy to make. Hardest part was cutting the pumpkin up. Substituted vegetable stock for fish stock and jarred lemongrass for fresh. Salmon fell apart in the curry - but added a delicious flavor to the curry. Will definitely make this again!

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I modified the recipe a bit, and WOW! It was PERFECT! Tasted very authentic. I added an extra can of coconut milk and used way more red curry paste than called for (I can't remember exactly how much as I just kept adding little bits and tasting after incorporation. I also used just under 3 tablespoons of fish sauce. Used veggie "better than bouillon," skipped lime leaves, brown instead of white sugar, and 1 teaspoon tumeric. About the sugar: I added the extra can of coco milk because I felt like it was too sweet. Next time, making the proper amount of curry, I will only use 1 tablespoon of sugar. Finally I used carrots, yellow and orange pepper, garnet yam, and tofu. Garnished with mung bean sprouts and thai basil. The curry broth is AMAZING. I can't wait until Fall when I can actually try it with pumpkin and shrimp!

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I had to substitute with chicken stock and I put in lime zest instead of lime leaves. I removed the lemongrass before serving.
Great recipe.