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Thai yellow pumpkin and seafood curry

Name: Thai yellow pumpkin and seafood curry
Ingredients: 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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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