Thai Seafood and Pumpkin Curry

Thai Seafood and Pumpkin Curry

serves 4-6

This is a bit decadent as I use scallops and prawns, but feel free to add extra fish if you choose not to add scallops or the prawns. I make my own curry pastes and store them in the fridge for up to 1 month, bit there are some really good store bought pastes. If using a store bought paste add 1 tbs of paste to start you can always add a bit more if you want extra heat.

Ingredients

2 tbs red curry paste (homemade)
600ml coconut milk
2 tbs fish sauce
2 tbs palm sugar/or brown sugar
250g diced pumpkin about 2cm dice
4 spring onion cut diagonally
2 stalks lemon grass white part only finely chopped
6 kaffir lime leaves finely shredded
500g prawns peeled and chopped into large pieces ( reserve 5 heads)
8 scallops
350g white firm fish cut into chunks similar size to the prawns
250g calamari rings
coriander leaves and fresh limes to serve and garnish

Method

Fry the curry paste in 1/4 cup of the coconut milk.
Add the prawn heads, remaining coconut milk, fish sauce, palm sugar, lime leaves and lemon grass.
Simmer for 10-15 minutes.
Add the pumpkin and simmer over a low heat for 10 minutes.
Add the seafood and simmer until cooked, do not over cook the seafood.
Serve with steamed rice, garnish with coriander and serve with a lime wedge.