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Thai Yellow Pumpkin and Seafood Curry

Thai Yellow Pumpkin and Seafood Curry Recipe

  • 14 ounces canned coconut milk (about 1 2/3 cups)
  • 1–2 tablespoons yellow (or red) Thai curry paste
  • 1½ cups fish stock (I use boiling water and concentrated fish bouillon; cubes would do)
  • 3 tablespoons fish sauce (nam pla)
  • 2 tablespoons sugar
  • 3 lemongrass stalks, each cut into thirds and bruised with the flat of a knife
  • 3 lime leaves, stalked and cut into strips, optional
  • ½ teaspoon turmeric
  • 2¼ pounds pumpkin or butternut squash, peeled and cut into large, bite-sized chunks
  • 1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks
  • 1 pound 2 ounces peeled raw shrimp
  • bok choy or any other green vegetables of your choice
  • juice of ½–1 lime, to taste
  • cilantro, to serve
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 524kcal (26%)
Total Fat 27g (42%)
Saturated Fat 15g (75%)
Cholesterol 177mg (59%)
Total Carbohydrate 32g
Dietary Fiber 5g
Sugars 11g
Protein 42g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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