Pumpkin And Seafood Curry

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

cilantro , for garnish

1-2 tablespoon yellow Thai curry paste (or red)

1/2-1 limes, juice of , to taste (or more)

bok choy

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

18 ounces peeled raw shrimp

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

2 1/4 lbs pumpkin or butternut squash , peeled and cut into large, bite-sized chunks

1/2 teaspoon turmeric

2 tablespoons sugar

18 ounces salmon fillets , preferably organic, skinned and cut into large, bite-sized chunks

3 tablespoons fish sauce (recommended ( Nam Pla)

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

3 fresh lime leaves , stalked and cut into strips (optional)

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