I Heart Cooking Clubs : Thai Yellow Pumpkin and Seafood Curry

This week we are dreaming about Exotic Destinations and I headed est up to Thailand after the Satays and found this delicious soup.

I made it at the last moment (I'm cooking mostly in the evenings which you can guess from the photos !) as it is fast as weel as full of flavour ! Please visit I Heart Cooking Clubs for more exotic food.

RECIPE

INGREDIENTS 400ml tin coconut milk 1–2 tablespoons yellow (or red) Thai curry paste 350ml fish stock (I use boiling water and a slug of Benedicta Touch of Taste Concentrated Fish Bouillon; cubes would do) 3 tablespoons fish sauce 2 tablespoons palm sugar or caster sugar 3 lemongrass stalks, each cut into three and bruised with the flat of a knife 3 lime leaves, de-stalked and cut into strips 1/2 teaspoon turmeric 1kg pumpkin (or butternut squash), peeled and cut into large-bite-sized chunks 500g salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks 500g peeled raw prawns pak choi or any other green vegetables of your choice juice of 1/2–1 lime, to taste coriander, to serve METHOD 1. Skim the thick creamy top off the tin 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 milk and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves 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. 2. You can cook the curry up till 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 away from wanting to eat, get ready to cook the seafood. 3. So, to the robustly simmering pan, add the salmon and prawns (if you’re using the prawns from frozen they’ll need to go in before the salmon). When the salmon and prawns have cooked through, which shouldn’t take more than 3–4 minutes, stir in any green veg you’re using – sliced, chopped or shredded as suits – and tamp down with a wooden spoon. When the pak choi’s wilted, 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 or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving. Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.