Imgredients
Tin of coconut milk
Tablespoon (tbsp) of Thai curry paste red or green
350ml fish stock
3tbsp fish sauce
3 bruised lemongrass stalks
3 lime leaves, destalked & broken up
½ teaspoon (tsp) ...
Method
Mix coconut milk with curry paste
Add stock, fish sauce, lemongrass, turmeric & lime leaves
Bring to boil & add squash/pumpkin
Fast simmer for 10 minutes to cook the squash/pumpkin through
Add fish & prawns
Add pak choice
Low simmer until the fish is cooked
Then add lime juice to taste & coriander
This may work with other fish as long as the flesh is firm
Also pumpkin can be a bit more watery than squash so you may need to reduce it a bit
Hope that helps
2/2
Mix coconut milk with curry paste
Add stock, fish sauce, lemongrass, turmeric & lime leaves
Bring to boil & add squash/pumpkin
Fast simmer for 10 minutes to cook the squash/pumpkin through
Add fish & prawns
Add pak choice
Low simmer until the fish is cooked
Then add lime juice to taste & coriander
This may work with other fish as long as the flesh is firm
Also pumpkin can be a bit more watery than squash so you may need to reduce it a bit
Hope that helps
2/2