Thai Yellow Pumpkin And Seafood Curry Recipes

SEAFOOD THAI CURRY

Steps:

• Fry mixed seafood until 90% cooked.
• Meanwhile, fry shrimps in another saucepan until 90% cooked.
• Season all seafood with salt.
• Mince and mash the ginger.
• Warm curry paste and pour in coconut milk.
• Cook sauce with seafood, shrimp.
• Add all seasoning and spices and simmer for 5 minutes.
• Use the remaining coconut milk in the can to cook with rice or make dessert.

THAI PUMPKIN AND SEAFOOD CURRY

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

SEAFOOD PUMPKIN CURRY - NIGELLA LAWSON

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.