Recipe: Thai Pumpkin + Fish Curry

fishcurrytitleThis is one of my favourite dishes of all time.  I make it a lot at home.  It is a go to comfort food and tv dinner, and also a great dish to serve to guests.  When you make it just make sure you have a lot in the pot because your guests and loved ones will want more.  It is light and gorgeous but also hearty enough for a winter’s night.

This meal is easy to make and only takes me less than half an hour to whip up. Before you start make sure to put on the rice to cook so that it will be ready to go.  The Thai flavours are heavenly.



400ml coconut milk (we use light)
1kg pumpkin (butternut squash) (peeled and cubed)
500g salmon (cut in large chunks)
1 bunch of bok choy or pak choy
2 tablespoons Thai green or yellow curry paste (found at Asian foodstores)
350ml fish stock
3 tablespoons fish sauce (high quality and without msg)
2 tablespoons grated palm sugar or can use brown sugar
3 lemongrass stalks
3 kaffir lime leaves
1/2 teaspoon turmeric
Juice of 1 lime
Handful fresh coriander




1. Place a big pot onto medium heat on the stovetop. Pour in the coconut milk and add the curry paste. Mix together with a wooden spoon while it is heating.

2. Let this mixture simmer a bit while you add the fish stock, sauce, sugar, lemongrass, lime leaves and turmeric.


3. Bring to the boil and add the pumpkin chunks to the mix. Cook the pumpkin for fifteen minutes or until it has gone quite soft.

4. Add the fish chunks to the sizzling mixture and gently stir so as not to break up the fish. This part will only need a few minutes. When the fish is white they are done.

5. The last part is to wash and separate the bok choy leaves. Leave the mixture simmering and lay them out over the top of the mixture. As they begin to wilt, gently mix them into the curry.

6. Your delicious meal is done. Serve it over rice and garnish with fresh coriander leaves.

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