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1 Golden Thai Pumpkin and Seafood Curry

2 Main dishes - fish recipes
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Golden Thai Pumpkin and Seafood Curry

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Ingredients

4 portion(s)

  • 2 stalks lemongrass
  • 3 leaves Kaffir lime leaves
  • 2 tablespoons palm sugar
  • 400 grams coconut milk
  • 1-2 tablespoons Thai red curry paste, page 38 EDC
  • 1 tablespoon vegetable stock
  • 3 tablespoons fish sauce
  • 350 grams water
  • 1/2 teaspoon turmeric powder
  • 600 grams Pumpkin - cubed
  • 300 grams Salmon fillet cubed
  • 300 grams prawns, raw, peeled
  • 1 bunch asian vegetables
  • 1 lime
  • 1/4 bunch coriander
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. Add lemongrass, lime leaves and sugar to TM bowl and chop for 5 seconds, speed 9. Set aside.

    2. Add paste and 1 MC of coconut cream to TM bowl and cook for 3 minutes, Varoma, speed 2.

    3. Add remaining coconut milk, vegetable stock, fish sauce, lime mixture, water and turmeric and cook for 6 minutes, Varoma, reverse, speed 1.

    4. Assemble Asian vegetables in the Varoma.

    5. Add pumpkin and place Varoma in positon. Cook for 10 minutes, Varoma, Reverse, speed 1.

    6. Add seafood and cook for 5 minutes, Varoma, Reverse, speed 1.

    7. Serve with lime wedges and coriander leaves.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Amazing! we used WA Dhu fish

    Submitted by Rix1401 on 16. June 2015 - 22:39.

    Amazing!

    we used WA Dhu fish and squid (Freshly caught from hubby) only made a half batch as were not sure if kids would like it (1&4) wish I'd made a full or double batch... Will totally make again!

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  • Has anyone used chicken

    Submitted by cenab on 2. September 2014 - 14:58.

    Has anyone used chicken instead of fish?? Just wondering when to add chicken and how long to cook pls? TIA  tmrc_emoticons.)

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  • my family loves this. i add

    Submitted by Hannah Murrin on 26. March 2014 - 17:13.

    my family loves this. i add about a tbsp of corn flour in the last step the thicken it a bit. very yummy!

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  • Thankyou, Chantal, for a

    Submitted by CarolWest on 24. October 2013 - 19:51.

    Thankyou, Chantal, for a really delicious recipe that me family voted one of the best meals ever!

    I sustituted coconut sugar for palm sugar and, as suggested above, reduced the water to only 250 ml..

    I also panfried the salmon and prawns, which I think allowed their flavours to not be overwhelmed by the curry sauce. tmrc_emoticons.)

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  • Make sure the lemongrass is

    Submitted by Coolbron on 28. September 2013 - 08:58.

    Make sure the lemongrass is ground finely enough before continuing the dish. I would use less water next time. I used 2 frozen ice block cubes of my red curry paste. Overall delicious. 

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  • Tried this the other night.

    Submitted by Jojoenn on 21. July 2013 - 16:23.

    Tried this the other night. Was delicious but disappointed that salmon flaked, so didn't look at all like the picture. Any suggestions to keep the salmon intact?

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  • Sounds great Looking forward

    Submitted by mali.eva on 19. July 2013 - 00:29.

    Sounds great tmrc_emoticons.) Looking forward to trying it. 

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