24 November 2006

Most delicious seafood curry ever. Seriously.

Thai Yellow Pumpkin and Sea Food Curry (from Nigella Bites by Nigella Lawson

Serves 4 - 6

400ml tin coconut milk
1-2 tbsp yellow or red Thai curry paste
350ml fish stock
3 tbsp fish sauce
2 tspn palm or caster sugar
3 lemon grass stalks, each cut into three and bruised with the flat of a knife
3 lime leaves, destalked and cut into strips
½ tspn turmeric
1kg pumpkin (or butternut squash) peeled and cut into large, bite-sized chunks
500g salmon fillet, skinned and cut into large, bite-sized chunks
500g peeled, raw prawns
Pak choi or any other green vegetables of your choice
Juice of ½ - 1 lime to taste
Coriander to serve

Skim the thick creamy top off the tin of coconut milk and put it, over a 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, lemon grass, lime leaves and turmeric. Bring to the boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender (usually around 15 minutes though of course this varies).
Shortly before you are ready to eat add the salmon and prawns to the robustly simmering pan. When they have cooked through which shouldn’t take more than 3-4 minutes stir in the pak choi or any green vegetables you are using - sliced, choped 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 bowls as they eat, and some plain Thai or basmati rice.

Nigella says that you must use raw prawns in the recipe and that if you can’t get any just double the amount of salmon in the recipe. As we live in the land without frozen prawns I say that normal prawns do quite nicely.

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