Thai Yellow Pumpkin And Seafood Curry

Name: Thai Yellow Pumpkin And Seafood Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 400 milliliters tin coconut milk; 4 servings Coriander, to serve; 3 Tbsps fish sauce; 350 milliliters fish stock (I use boiling water and a slug of Benedicta Touch of Taste Concentrated Fish Bouillon; cubes would do); 1 Juice -1 lime, to taste; 3 lemongrass stalks, each cut into three and bruised with the flat of a knife; 3 lime leaves, de-stalked and cut into strips; 4 servings Pak choi or any other green vegetables; 1 kg pumpkin (or butternut squash), peeled and cut into large-bite-sized chunks; 500 grams peeled raw prawns; 500 grams salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks; 2 Tbsps palm sugar or caster sugar; 1 Tbsp yellow (or red) Thai curry paste; 1 teaspoons turmeric

The recipe Thai Yellow Pumpkin And Seafood Curry could satisfy your Indian craving in approximately 45 minutes. This main course has 620 calories, 58g of protein, and 32g of fat per serving. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. If you have pak choi, juice of lime, salmon fillet, and a few other ingredients on hand, you can make it. To use up the pumpkin you could follow this main course with the Pumpkin Desserts: Pumpkin Cream Puffs as a dessert. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet.

Ingredients

Servings:

400milliliters

tin coconut milk 4servings

Coriander, to serve 3Tbsps

fish sauce 350milliliters

fish stock (I use boiling water and a slug of Benedicta Touch of Taste Concentrated Fish Bouillon; cubes would do)1

Juice -1 lime, to taste 3

lemongrass stalks, each cut into three and bruised with the flat of a knife 3

lime leaves, de-stalked and cut into strips 4servings

Pak choi or any other green vegetables 1kg

pumpkin (or butternut squash), peeled and cut into large-bite-sized chunks 500grams

peeled raw prawns 500grams

salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks 2Tbsps

palm sugar or caster sugar 1Tbsp

yellow (or red) Thai curry paste 1teaspoons

turmeric

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fram Wines Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.