Thai Yellow Pumpkin And Seafood Curry

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Nigella Lawson
Nutrition per serving    (USDA % daily values)
CAL
917
FAT
128%
CHOL
185%
SOD
143%

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Ingredients for 4 servings

400 ml tin coconut milk

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

350 ml fish stock (I use boiling water and a slug of Benedicta Touch of Taste Concentrated Fish Bouillon; cubes would do)

3 tablespoons fish sauce

2 tablespoons palm sugar or caster sugar

3 lemongrass stalks, each cut into three and bruised with the flat of a knife

3 lime leaves, de-stalked and cut into strips

1/2 teaspoon turmeric

1 kg pumpkin (or butternut squash), peeled and cut into large-bite-sized chunks

500 g salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks

500 g peeled raw prawns

Pak choi or any other green vegetables of your choice

Juice of 1/2-1 lime, to taste

Coriander, to serve

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