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Thai Yellow Pumpkin and Seafood Curry

Nigella
  • minutes
  • Serves 4 to 6

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