Thai red pumpkin and seafood curry **

This recipe is adapted from the book Nigella Bites or from the TV program of the same name. The list of ingredients is quite long, but it is a fairly simple recipe with guaranteed rich flavour and taste.


For 3-4 persons

- about 600-700gr pumpkin, peeled and cut into bite-sized chunks
- 4 salmon fillets, cut into bite-sized chunks
- big shrimps (as many as you want)
- a handful of spinach (or any other green vegetable)
- 1 can of coconut cream (or coconut milk if you want a lighter meal)
- 2-4 teaspoons red curry paste
- 2 teaspoons turmeric (or saffron)
- 1 garlic clove (mashed)
- a pinch of salt
- 1 teaspoon soy sauce
- 4 teaspoons fish sauce (or Nuoc Mam)
- 250ml fish stock
- 1 teaspoon sugar
- 1/2 lime
- 1 lemongrass stalk ( or dry, optional)
- coriander (fresh or dry, optional)

Put the coconut cream over medium heat into a large saucepan with the curry paste. Let it sizzle and, using a whisk, beat it together until combined. Add fish stock, fish sauce, soy sauce, turmeric, sugar, mashed garlic, lemongrass, pinch of salt, zest of half the lime, and let it sizzle for 5 minutes to bring all the flavours together.

Add the pumpkins. When they are tender (this may take between 10 and 20 minutes) add the fish and the shrimps and give them another 5 minutes. Squeeze in the juice of half the lime, and stir in the green vegetables and coriander. Mix everything and cook it for a couple more minutes.
Serve with plain Thai or basmati rice (Japonica works well too).