Thai Yellow Pumpkin And Seafood Curry Recipe

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Nigella Lawson on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 lime leaves, stalked and cut into strips, optional

1 to 2-tablespoons yellow (or red) Thai curry paste

1/2 teaspoon turmeric

1 pound 2 ounces peeled raw shrimp

1/2 to 1 lime, juiced or more to taste

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

1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do)

2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks

3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife

1 (14-ounce) can coconut milk (about 1 2/3 cups)

3 tablespoons fish sauce (recommended: Nam Pla)

Cilantro, for garnish

Bok Choy or any other green vegetables of your choice

2 tablespoons sugar

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