Thai Pumpkin And Seafood Curry Recipes

THAI PUMPKIN AND SEAFOOD CURRY

thai pumpkin and seafood curry image

a easy to make curry with amazing flavours

Provided by posh312

Time 1h

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Skim the thick creamy top off the can of coconut milk and put it, over medium heat, into a large saucepan and add in the curry paste
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, and turmeric.
Bring to a boil and then add the pumpkin. Cook until the pumpkin is tender, about 15 minutes,
add the salmon and the prawns they only take 3-4 mins
to the prawns add the green veg and cook to liking
take off the heat and decant into a large bowl

THAI RED PUMPKIN CURRY

Thai Red Pumpkin Curry image

Make and share this Thai Red Pumpkin Curry recipe from Food.com.

Provided by mell_2

Categories Curries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 onions, cut in wedges
2 teaspoons grated gingerroot
1 -2 tablespoon Thai red curry paste
1 cup vegetable stock
400 ml coconut milk
1 1/4 kg pumpkin, peeled and sliced
200 g asparagus, halved
200 g pattypan squash, halved
1/2 cup fresh Thai basil or 1/2 cup fresh basil

Steps:

Heat wok or deep frying pan over high heat.
Add oil, onions, ginger and curry and cook 1 minute.
Add stock and coconut milk and bring to simmer.
Add the pumpkin, cover and cook for 5 minutes.
Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft.
Stir in basil.
Serve with rice.

SEAFOOD PUMPKIN CURRY - NIGELLA LAWSON

Seafood Pumpkin Curry - Nigella Lawson image

I got this recipe from Nigella Bites- the show. Loved it from the very first time I made it. The good thing about this recipe is that it also has a vegetarian version so no one misses out on the taste.

Provided by Zee Merchant

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 (14 ounce) can coconut cream
2 tablespoons hot red curry paste
2 fresh lime leaves
1 tablespoon oil
1 stalk lemongrass
1 tablespoon fish sauce
1 1/2 cups fish stock
1 tablespoon sugar
1/2 lb pumpkin or 1/2 lb butternut squash, peeled & cut into cubes
1/2 lb salmon or 1/2 lb any robust fish, cut into cubes
16 pieces raw shrimp, peeled and deveined
1/2 bunch bok choy, hand torn
1/2 lime, juice of
cilantro, for garnish
1 1/2 cups vegetable stock (Instead of fish stock)
1 (14 ounce) can chickpeas, drained (Instead of seafood)

Steps:

Heat oil.
Skim the cream from the top of the can of the coconut cream and add to the oil.
Add the curry paste and whisk well until blended.
Add the rest of the juice from the can of coconut cream.
Snip the lime leaves with scissors and add to the above.
Bruise the lemon grass and add.
Add the fish stock, fish sauce, sugar (add more to. balance out the saltiness of sauce).
Add the pumpkin cubes, cover and cook until tender.
Now add in fish pieces and the shrimp.
Cook some more until fish is almost cooked.
Add the bok choy and cook until the bok choy is wilted.
Add lime juice, salt (if required) and turn off heat.
Garnish with cilantro.
Serve with fragrant jasmine rice.

Nutrition Facts : Calories 464.1, Fat 25.2, SaturatedFat 16.8, Cholesterol 30.3, Sodium 937.3, Carbohydrate 40.5, Fiber 7.9, Sugar 11.6, Protein 23.3

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2016-02-23 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 …
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Skim the thick creamy top off the can of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. 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 take as little as 5 minutes.
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