Thai Pumpkin and Seafood Curry

Prep and Cooking time: 6o min Serves 6

This Thai soup recipe, from my neighbor Irene, is AMAZING! It’s beautiful Thai flavours make a party in your mouth. Although there are a lot of ingredients, it’s very easy to make – once the prep is done, you can sit back and relax while it cooks. Serve it at dinner parties!

Ingredients

  • 400ml Coconut Cream (CC Milk for those on a diet)
  • 3 tablespoons yellow (or red) Thai Curry Paste
  • 350ml Fish Stock (Fish Stock Cubes are cheaper)
  • 3 tablespoons Fish Sauce
  • 2 tablespoons Caster Sugar
  • 3 Lemongrass stalks, cut into thirds and bruised
  • ½ teaspoon Turmeric
  • 1kg Pumpkin, peeled and cut into large bite sized chunks
  • 500g Fish (any type)
  • 400g peeled raw Prawns (cheap bags in the frozen section at Coles)
  • 3-4 small bunches of Bok Choy, roughly chopped
  • 1 bunch Coriander, chopped
  • Juice of ½-1 lime, to taste
  • 2 cups Basmati Rice

Method

  1. Begin cooking the rice (it doesn’t need to still be hot at serving time).
  2. In a large pot, combine curry paste and small amount of coconut cream and fry to release aroma, whisk with wooden spoon until frothy.
  3. Add rest of CC cream, fish stock, fish sauce, lemongrass, sugar, and turmeric. Bring to boil.
  4. Add pumpkin to pot and cook at a fast simmer with the lid on, until tender.
  5. Add seafood to pot and boil for 3-4 minutes.
  6. Add bok choy and lime juice, and boil until bok choy is wilted. Pumpkin should now have made the soup thick and creamy.
  7. To serve, place a ladel full of rice in the bottom of each deep bowl, then add a generous amount of soup and sprinkle coriander on top.
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