Thai yellow pumpkin and seafood curry
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  • 400 ml coconut milk, tinned
  • 1 tbsp Thai curry paste, yellow or red
  • 350 ml fish stock, (I use boiling water and a slug of Benedicta Touch of Taste Concentrated fish bouillon; cubes would do)
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar, or caster sugar
  • 3 stalks lemongrass, each cut into three and bruised with the flat of a knife
  • 3 lime leaves, destalked and cut into strips
  • 0.5 tsp turmeric
  • 1 kg pumpkin, (or butternut squash) peeled and cut into large bite-sized chunks
  • 500 g salmon, preferably organic, skinned and cut into large bite-sized chunks
  • 500 g prawns, raw and peeled
  • 1 handfuls pak choi, or any other green vegetables of your choice
  • 0.5 limes, juice only
  • 1 bunches coriander, chopped, to serve



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