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Thai Yellow Pumpkin And Seafood Curry

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Thai Yellow Pumpkin And Seafood Curry

Ingredients

  • 14 ounces canned coconut milk (about 1 2/3 cups)
  • 1–2 tablespoons yellow (or red) thai curry paste
  • 1½ cups fish stock (i use boiling water and concentrated fish bouillon; cubes would do)
  • 3 tablespoons fish sauce (nam pla)
  • 2 tablespoons sugar
  • 3 lemongrass stalks, each cut into thirds and bruised with the flat of a knife
  • 3 lime leaves, stalked and cut into strips, optional
  • ½ teaspoon turmeric
  • 2¼ pounds pumpkin or butternut squash, peeled and cut into large, bite-sized chunks
  • 1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks
  • 1 pound 2 ounces peeled raw shrimp
  • bok choy or any other green vegetables of your choice
  • juice of ½–1 lime, to taste
  • cilantro, to serve
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Published 2014-09-09 13:13:51 (2 years ago).

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