Seafood Pumpkin Curry - Nigella Lawson

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

Ingredients Nutrition


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

YUMMY!!! The best curry Ive ever made, better than the local Thai restaurant! I used salmon and shrimp, peas instead on bok choy, AND i didnt even have the fish stock so I used chicken stock (i did use patisse -- fish sauce, tho) SO GOOD everyone wanted more, not one drop was left over! Make sure you dont shake the coconut milk can before opening -- you need the cream on top (1/2 the can).

cathyinhawaii May 30, 2010

We loved this! I made the vegetarian option, as I'm not eating much meat.. and it was awesome! I didn't use the lime leaves, as I didn't have any, and I added some sliced snowpeas at the end instead of the bok choy. I used coconut milk as well.. and served with basmati rice. The milk did make it a bit runny, but the rice soaked up the juices nicely. My DD (11 months) ate it up... i just mushed the chickpeas a bit. Thank you for posting such a great recipe!

GertieGirl October 26, 2009

Zee, Thanks for a great post! I followed the recipe mostly, only increasing the quantitiy of pumpkin (personal choice!) and adding some frozen peas for colour at the end. And this recipe absolutely calls for coconut cream - not milk! It would be way too runny otherwise. Thanks again!

Catherine Wall April 08, 2009