INGREDIENTS
350 milliliters
fish stock
500 g
Prawns, raw
500 g
Salmon
1
bunch Coriander, fresh
3
Kaffir lime
3
stalks Lemongrass
1
Lime, juice of
1
Pak choi
1 kg
Pumpkin
1 tbsp
Thai curry paste, red
1
X 400 millilitres tin coconut milk
3 tbsp
Thai fish sauce
2 tbsp
Caster sugar
1/2 tsp
Turmeric