Ingredients:
1 (14 ounce) cans coconut cream
2 tablespoons hot red curry paste
2 fresh lime leaves
1 tablespoon oil
1 stalk lemongrass
1 tablespoon fish sauce
1 1/2 cups fish stock
1 tablespoon sugar
1/2 lb pumpkin or 1/2 lb butternut squash, peeled & cut into cubes
1/2 lb salmon or 1/2 lb any robust fish, cut into cubes
16 pieces raw shrimp, peeled and deveined
1/2 bunch bok choy, hand torn
1/2 limes, juice of
cilantro, for garnish
1 1/2 cups vegetable stock ( Instead of fish stock)
1 (14 ounce) cans chickpeas, drained ( Instead of seafood)
Directions:
Heat oil.
Skim the cream from the top of the can of the coconut cream and add to the oil.
Add the curry paste and whisk well until blended.
Add the rest of the juice from the can of coconut cream.
Snip the lime leaves with scissors and add to the above.
Bruise the lemon grass and add.
Add the fish stock, fish sauce, sugar (add more to. balance out the saltiness of sauce).
Add the pumpkin cubes, cover and cook until tender.
Now add in fish pieces and the shrimp.
Cook some more until fish is almost cooked.
Add the bok choy and cook until the bok choy is wilted.
Add lime juice, salt (if required) and turn off heat.
Garnish with cilantro.
Serve with fragrant jasmine rice.
Servings: 4-6
Time preparation: 20 min.
Time total: 80 min.