Thai Yellow Pumpkin And Seafood Curry

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Ingredients for 4 servings

bok choy or any other green vegetables of your choice

1½ cups fish stock (I use boiling water and concentrated fish bouillon; cubes would do)

1 pound 2 ounces peeled raw shrimp

1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks

14 ounces canned coconut milk (about 1 2/3 cups)

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

1–2 tablespoons yellow (or red) Thai  curry paste

cilantro , to serve

juice of ½–1 lime , to taste

3 tablespoons fish sauce (nam pla)

½ teaspoon turmeric

2¼ pounds pumpkin or butternut squash , peeled and cut into large, bite-sized chunks

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