Ingredients: |
Ingredients: 1 can coconut milk 1-2 tbsp yellow (or red) Thai curry paste 2 cans vegetable or fish broth 2 tbsp sugar half tsp turmeric (not really necessary) 2 lbs butternut squash, cut into chunks (a little less is just fine) 1 lb salmon fillet cut into chunks 1 lb raw scallops or shrimp (peeled) One bok choi or green vegetable of your choice (like spinach) Juice of half a lime Coriander, to serve (if desired) Salt and pepper to taste
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Directions: |
Directions:Take the creamy top of the coconut milk (scrape off the lid as well) and heat it in a large pot over a medium heat with the curry paste. Let it simmer and gently stir for a few seconds.
Still stirring, add the rest of the coconut milk, broth, sugar and turmeric. Turn up the heat to bring to the boil and add the squash. Cook on a strong simmer until the squash is tender (about 10 minutes, but may be less).
This can all be done up front as the last bit of cooking only takes about five minutes. If you do cook up front, leave your squash slightly underdone.
When you are ready to continue, turn the heat up to a fast simmer and add your salmon and scallops/shrimp. These should take about 5 minutes to cook. Salt and pepper to taste.
Stir in your bok choi or spinach and let that cook for a couple of minutes. Finally, squeeze in the juice of your lime and sprinkle chopped coriander on top to serve. This dish is great with fragrant basmati rice, couscous or just regular rice. |