Thai Yellow Pumpkin and Seafood Curry

Thai Yellow Pumpkin and Seafood Curry
Thai Yellow Pumpkin and Seafood Curry might be just the main course you are searching for. One portion of this dish contains approximately 35g of protein, 22g of fat, and a total of 447 calories. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 6. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up sugar, thai curry paste, fish stock, and a few other things to make it today. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert.

Instructions

1
Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat.
Ingredients you will need
Coconut MilkCoconut Milk
Curry PasteCurry Paste
Equipment you will use
Sauce PanSauce Pan
2
Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
Ingredients you will need
Coconut MilkCoconut Milk
Lime LeavesLime Leaves
Fish SauceFish Sauce
Fish StockFish Stock
Lemon GrassLemon Grass
PumpkinPumpkin
TurmericTurmeric
SquashSquash
CreamCream
SugarSugar
Equipment you will use
Wooden SpoonWooden Spoon
WhiskWhisk
3
As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
Ingredients you will need
PumpkinPumpkin
SeafoodSeafood
Curry PowderCurry Powder
Equipment you will use
Frying PanFrying Pan
4
So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving.
Ingredients you will need
VegetableVegetable
Bok ChoyBok Choy
CilantroCilantro
SalmonSalmon
ShrimpShrimp
Curry PowderCurry Powder
JuiceJuice
LimeLime
Equipment you will use
BowlBowl
Frying PanFrying Pan
5
Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.
Ingredients you will need
Basmati RiceBasmati Rice
CilantroCilantro
Equipment you will use
BowlBowl

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.
A wonderful edition of this wine, recalling the outstanding 2014 vintage. Beautifully herbal with inferences of stone. Savory, like roasting 5 different breads in a single oven. Crusty, like the end-cap of a roast. The wine offers notes of peppers, cardamom and allspice. A gentle force.
DifficultyHard
Ready In45 m.
Servings6
Health Score40
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