Thai Yellow Pumpkin and Seafood Curry

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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.

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My family and friends loved this curry. I was wary of mixing salmon and shrimp together but it came together great. The red curry paste delivers a nice, subtle kick and the bok choy add some nice crispness. I didn't have the lime leaves and didn't miss them, and I used Lite Coconut Milk and didn't feel I lost anything in terms of richness.

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If you're a curry novice, don't let this list of ingredients scare you. I've made curry dozens of times, but didn't have everything I needed for this. Even with a few shortcuts, substitutions, and omissions this pumpkin base was still savory and delicious.

It makes a lot, so I froze the leftover base (sans veggies and it re-heated wonderfully a month later. I did make several substitutions. I used the "Lite" coconut milk instead of the regular kind. As far as I can tell the only difference is that the "Lite" version has a little less of the stuff that's solid at room temp. I used about 4 Tbsp. of red curry paste. That still wasn't really searing hot, so go ahead and use lots. I didn't have fish stock, so I made do with chicken stock. There were no lime leaves to be found in my town, so I skipped them. I also passed on the pre-frozen salmon and went with more shrimp, since they were local. When I made it the second time, I used chicken. All in all, a great and versatile recipe.

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My family really enjoyed this tasty dish. It is a perfect dish for the fall - as the pumpkin season is just starting this dish is a great way to incorporate squash into your dinner. I followed the recipe but added a little more stock (about a cup more. If you only use the 1 1/2 cups of broth you don't have enough for all the great ingredients.