This month’s definitely going to be really yummy. And everyone is on board around here.  Today we had to eat fish for Good Friday, of course.  I have actually made this curry many times and think it is one of the yummiest and easiest meals I have ever made. I often pull this one out when guests are coming over. It became apparent today that there is going to be plenty of leftover food this month as I grew up in a big family – and still cook for one. Most weeks we have leftovers a few nights to eat up all the extras. It seems like it will be a good month to have guests, just an added bonus really.

This recipe is adapted a little from Nigella Lawson’s “Nigella Bites”.

Thai Yellow Pumpkin & Seafood Curry

Ingredients
400ml tin coconut milk (I used the low-fat variety)
1 -2 tablespoons yellow or red Thai curry paste
350 ml fish stock
3 tablespoons fish sauce
2 tablespoons palm sugar
3 stalks lemongrass
3 lime leaves
1/2 teaspoon turmeric
1 kg/ 2.2lbs pumpkin (I use butternt squash because they are delicious)
500g salmon or other fish which is good in a curry
pak choi or other green vegetable (I used choy sum)
juice of half lime
coriander (I missed this out tonight)

Method
1. Put coconut milk is a large frying pan over medium heat. Add curry paste and stir them together.
2. Add fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric and continue to gently stir them together.
3. Bring to the boil and add the pumpkin, chopped into chunks.
4. Cook on a fast simmer until the pumpkin is tender (between 5 – 15 minutes)
5. Add the fish, chopped into cubes. This only takes about five minutes to cook.
6. Add the pak choi to the mixture and after it has wilted mix it in.
7. Stir in the lime juice.
8. Garnish the dish with coriander to serve.

I hope you give this a go, let me know if you enjoy!  Who knows what delights tomorrow will bring!

Enjoy!

Mia

xoxo

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