Thai Yellow Pumpkin and Seafood Curry
by Nigella. Featured in NIGELLA BITESIntroduction
It's a good idea to have something up your sleeve that you can cook quickly, and simply, when you've got friends coming over to supper midweek after work. This is that something. Don't let the length of the list of ingredients put you off. You really could go to the supermarket at lunchtime and buy everything you need. What's more, most of it keeps: salmon, raw prawns, lime leaves and lemongrass in the deep-freeze (and all but the salmon can be used from frozen); curry paste in the fridge; the coconut milk, fish sauce, fish-stock concentrate and turmeric in the cupboard. In other words, one shopping expedition, many curries.
I've said 1-2 tablespoons of curry paste. This is because pastes vary enormously in their strengths and people vary enormously in their tastes. Some like it hot: I like it very hot — and use 2 tablespoonfuls. But it might be wiser to add 1 tablespoonful first and then taste later, once all the liquid's in, to see if you want to add more. One last bossy note: if you can't get raw prawns, don't use cooked ones; just double the amount of salmon.
For US cup measures, use the toggle at the top of the ingredients list.
It's a good idea to have something up your sleeve that you can cook quickly, and simply, when you've got friends coming over to supper midweek after work. This is that something. Don't let the length of the list of ingredients put you off. You really could go to the supermarket at lunchtime and buy everything you need. What's more, most of it keeps: salmon, raw prawns, lime leaves and lemongrass in the deep-freeze (and all but the salmon can be used from frozen); curry paste in the fridge; the coconut milk, fish sauce, fish-stock concentrate and turmeric in the cupboard. In other words, one shopping expedition, many curries.
I've said 1-2 tablespoons of curry paste. This is because pastes vary enormously in their strengths and people vary enormously in their tastes. Some like it hot: I like it very hot — and use 2 tablespoonfuls. But it might be wiser to add 1 tablespoonful first and then taste later, once all the liquid's in, to see if you want to add more. One last bossy note: if you can't get raw prawns, don't use cooked ones; just double the amount of salmon.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 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)
- 14 ounces tin coconut milk
- 1 - 2 tablespoon red thai curry paste (or yellow)
- 1½ cups fish broth
- 3 tablespoons thai fish sauce (nam pla)
- 2 tablespoons superfine 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
- 2¼ pounds pumpkin (peeled and cut into bite sized chunks)
- 1½ pounds salmon fillets (pref organic) skinned and cut into large bite sized chunks
- 1 pound shell-off raw shrimp
- baby bok choy (or any other green veg of your choice)
- juice of 1 lime (to taste)
- 1 bunch cilantro (to serve)
Method
- Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
- Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves 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 take as little as 5 minutes.
- You can cook the curry up till 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 away from wanting to eat, get ready to cook the seafood.
- So, to the robustly simmering pan, add the salmon and prawns (if you're using the prawns from frozen they'll need to go in before the salmon). When the salmon and prawns have cooked through, which shouldn't take more than 3-4 minutes, stir in any green veg you're using — sliced, chopped or shredded as suits — and tamp down with a wooden spoon.
- When the pak choi's wilted, 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 or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving.
- Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.
- Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
- Still beating gently, add the rest of the coconut milk, fish broth, fish sauce, sugar, lemongrass, lime leaves 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 take as little as 5 minutes.
- You can cook the curry up till 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 away from wanting to eat, get ready to cook the seafood.
- So, to the robustly simmering pan, add the salmon and prawns (if you're using the prawns from frozen they'll need to go in before the salmon). When the salmon and prawns have cooked through, which shouldn't take more than 3-4 minutes, stir in any green veg you're using — sliced, chopped or shredded as suits — and tamp down with a wooden spoon.
- When the baby bok choy's wilted, 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 or decant the curry into a large bowl, and sprinkle over the coriander; the point is that the coriander goes in just before serving.
- Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.
Additional Information
For gluten free check the curry paste is gluten free.
For gluten free check the curry paste is gluten free.
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Show more commentsThis recipe was absolutely delicious! I used barramundi as the fish and also added scallops to the mix. Yet another of Nigella's recipes that I will cook again and again.
It's really a delicious curry, and very simple to make! I was delighted to be able to transform a shop bought red curry paste into something so much more interesting.
This is one of my all time favorite, go-to recipes for when I have friends over. The flavors are deep and complex, their are lots of interesting textures, and the whole dish, with its bright gold colors, is a beautiful presentation. On top of that, it's a breeze to prepare! It dazzles guests every time. I like to follow it with the Chocolate Pots from " Bites" or the Bitter Orange Tart from "Simply."
This was totally yummy. Only change I made was reduce the portion size and made my own paste. So fresh with layers of flavour.
So very good, I used shrimp , butternut squash and red bell peppers. I made shrimp stock from the shells. Loved it
This has been a well loved standby since I first saw it in Nigella Bites. Always a hit!
I made this on a cold winters night last week after watching a very old episode of Nigella Bites. I made mine all vegetarian, adding also a tin of chickpeas and a handful of raw cashews. A bunch of Thai basil at the end gave it a lovely something extra too.
I can highly recommend this recipe, it was a comforting bowl of sunshine in the middle of winter.
I could not cook - then I made this curry about 10 years ago and discovered I could. I have not looked back. It is foolproof and delicious and everyone loves it.
I have made this soup so many times, it is almost a weekly meal and it never fails to delight, especially in the fall and winter. Guests always ask for the recipe and I usually oblige. I made some changes- I use veggie stock and don't usually use the prawns, but just double the salmon which I put in just before serving. It is super fast to make, just make sure to keep your pantry stocked with stock, fish sauce, coconut milk and lemon grass (which you can replace with lemon juice if you can't find) and you are good to go!
Careful. Highly addictive!
This is an incredible recipe! I made it for my boyfriend when he had a cold, a perfect mix of fresh herbs, seasonal veg and spice. Yummy.
Absolutely delicious. Just be careful not to overcook the pumpkin.