Thai yellow curry with pumpkin and seafood – a detailed recipe cooking. 
Time: 45min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. peeled and chopped into large pieces of plain or butternut squash
- 500 gr. skinless salmon filet sliced (better than organic)
- 500 gr. peeled raw shrimp
- 1 can (400 g) coconut milk (approximately 1 and 2/3 tablespoons)
- 1 – 2 tbsp. l yellow (or red) Thai curry paste
- 1.5 tbsp. fish broth (I use boiling water and concentrated fish stock, cubes are also suitable)
- 3 tbsp. l fish sauce (e.g. Nam pla)
- 2 tbsp. l Sahara
- 3 lemongrass stalks (each cut into three parts and beat off flat side of the knife)
- 3 strips of lime leaf (remove the stems), each wish
- 1/2 tsp turmeric
- Kale bok choy or other green vegetables your way choice
- Juice 1/2 – 1 lime or more (to taste)
- Cilantro for decoration
Recipes with similar ingredients: pumpkin, nutmeg pumpkin, salmon, shrimp, bok choy cabbage, coconut milk, fish sauce, lime juice, curry paste, lemon grass, turmeric, cilantro
Recipe preparation:
- After opening a can of coconut milk, peel off a thick layer of cream and put on a medium fire a large regular or ceramic saucepan with curry paste. When it hisses, with a fork, whisk or whip cream and paste with a wooden spoon until they mix. Continuing to mix gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if used) and turmeric.
- Bring to a boil, then add the pumpkin. Cook with strong boil until soft pumpkin, about 15 minutes, although different varieties pumpkins can vary greatly in cooking time (some will be ready in less than 5 minutes.) As I mentioned, you you can make curry up to this point in advance, maybe leaving the pumpkin a little hard (it will soften and reach readiness while it cools down). In any case, in about 5 minutes. before start eating, start cooking seafood.
- So, in a pot with very boiling contents, put salmon and shrimp (if you use frozen shrimp, then put them earlier than fish). When the salmon and shrimp are ready, and this take no more than 3-4 min., add the green vegetables that you use (sliced, sliced or chopped), and tamp with a wooden spoon.
- When kale settles or other green vegetables will ready, squeeze the juice of half a lime, mix, try and, if necessary, add the juice of the remaining half of lime. Remove the pan from the heat, transfer the curry to a large bowl and sprinkle with cilantro. Sprinkle cilantro right before serving dishes. Separately serve another chopped cilantro so that people can add it to your bowls while eating, as well as Thai rice or Basmati Rice. Dish Contains Seafood: Eating Raw Or poorly cooked seafood can significantly increase your risk digestive tract diseases.
