Recipe courtesy of Nigella Lawson
Episode: TV Dinners
Save Recipe Print
Thai Yellow Pumpkin and Seafood Curry
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Seafood Chowder

Recipe courtesy of Ina Garten

Seafood Stew

Recipe courtesy of Ina Garten

Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

Kuay Tiaw Pad Thai

Recipe courtesy of Nongkran Daks

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Thai Chicken Soup

Recipe courtesy of Food Network Kitchen

Coconut Curry Shrimp

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories