Recipe by Zee Merchant
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.
Top Review by cathyinhawaii
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).
- 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)
Directions See How It's Made
- 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.