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) turmeric
Butternut squash or pumpkin, peeled & cubed
Salmon & prawns, cheapest you can get, frozen is fine, about a handful of each
A couple of pak choi washed & chopped
Lime juice to taste
Coriander (can be skipped)

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