Thai Yellow Pumpkin and Seafood Curry

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was quick and so simple to make. We loved it so! My subs were: Red for yellow curry and regular lime leaves from our yard since I didn't have kafir. It turned out way better than expected and so yummy! I will make it again for sure.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I substituted grouper for the salmon and sweet potatoes for the pumpkin (personal preferences and loved it. I've been making it ever since I bought my first Nigell Lawson cookbook. I have them all and wish Foodnetwork would air her show at a more popular time slot.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

we thoroughly enjoyed this curry. it was easy to put together and delicious. the one thing i would omit at the end would be the lime juice, but i think that's just my preference.
i highly recommend this curry. YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish blew me away. It's one of the best Thai dishes I've tasted....even in Thailand! I only had 3/4# of salmon and 1/2# of large prawns, but they were perfect with a very small butternut squash and a couple of handfuls of bok choy. I used the red curry paste and it wasn't hot...just fragrant. And I did use kaffir lime leaves. With jasmine rice, it made an excellent dinner and was quick and easy to prepare on a Friday night after working all week. Thank you, Nigella. This will be a regular in my recipe bank.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is such a quick simple recipe but has so much flavor its just delicious.Great for a quick dinner party with friends.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this several times for me alone or for friends, whats nice about it you can make subtle changes if you like, for example,you can use thai green chili paste, try some scallops, and if you cant get pumpkin several types of large squash work great

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

While the curry liquid was delicious (who doesn't like curry and coconut milk? the other ingredients lacked a cohesiveness. The pumpkin and seafood did not complement each other, and salmon was a bit too fishy. I used one and one-third Tbsp. of red curry paste, which was far too hot. Yellow curry paste may be a bit milder. I would not make this dish again, however I would use the base for other kinds of curry.