Thai Yellow Pumpkin and Seafood Curry | Nigella's Recipes | Nigella Lawson

Name: Thai Yellow Pumpkin and Seafood Curry | Nigella's Recipes | Nigella Lawson
Ingredients: 1 x 400 millilitres tin coconut milk; 1 - 2 tablespoon red thai curry paste (or yellow); 350 millilitres fish stock; 3 tablespoons thai fish sauce (nam pla); 2 tablespoons caster sugar; 3 stalks lemongrass (cut into 3 and bruised with flat of knife); 3 makrut lime leaves (destalked and cut into strips); ½ teaspoon turmeric; 1 kilogram pumpkin (peeled and cut into bite sized chunks); 500 grams salmon fillets (pref organic) skinned and cut into large bite sized chunks; 500 grams peeled raw prawns; pak choi (or any other green veg of your choice); juice of 1 lime (to taste); 1 bunch fresh coriander (to serve)

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It's a good idea to have something up your sleeve that you can cook quickly, and simply. This is that something.

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Ingredients

1 x 400 millilitres tin coconut milk
1 - 2 tablespoon red thai curry paste (or yellow)
350 millilitres fish stock
3 tablespoons thai fish sauce (nam pla)
2 tablespoons caster sugar
3 stalks lemongrass (cut into 3 and bruised with flat of knife)
3 makrut lime leaves (destalked and cut into strips)
½ teaspoon turmeric
1 kilogram pumpkin (peeled and cut into bite sized chunks)
500 grams salmon fillets (pref organic) skinned and cut into large bite sized chunks
500 grams peeled raw prawns
pak choi (or any other green veg of your choice)
juice of 1 lime (to taste)
1 bunch fresh coriander (to serve)