Seafood Pumpkin Curry - Nigella Lawson
Ready In: 1 hr 20 mins
Serves: 4-6
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
Vegetarian Version
- 1 1⁄2 cups vegetable stock (Instead of fish stock)
- 1 (14 ounce) can chickpeas, drained (Instead of seafood)
Directions
- 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.
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