Thai Pumpkin and Seafood Curry

• 400 ml coconut milk
• 1-2 tbsp red or yellow Thai curry paste
• 350 ml fish stock
• 3 tbsp Thai fish sauce
• 2 tbsp caster sugar
• 3 stalks lemongrass
• 3 makrut lime leaves
• 0.5 tsp turmeric
• 1 kg pumpkin
• 500 g salmon fillets
• 500 g raw prawns
• 1 bunch pak choi
• 1 lime
• 1 bunch fresh coriander

Preparation

1. 1

   Skim the thick cream from the top of the coconut milk and heat it in a large saucepan or casserole over medium heat with the curry paste. Sizzle and whisk until combined.

2. 2

   Gradually whisk in the remaining coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves, and turmeric.

3. 3

   Bring to a boil, add the pumpkin chunks, and simmer for about 15 minutes, or until the pumpkin is tender.

4. 4

   Add the salmon and prawns to the simmering liquid and cook for 3-4 minutes until the seafood is opaque and cooked through.

5. 5

   Stir in the pak choi and cook briefly until just wilted.

6. 6

   Squeeze in the juice of the lime to taste, remove from the heat, and stir in the fresh coriander before serving.