Seafood Pumpkin Curry

Seafood Pumpkin Curry
 
Author: 
Nutrition Information
  • Serves: 2
  • Calories: 99
  • Fat: 7g
  • Sodium: 6g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 17g
Ingredients
  • 500 g Pumpkin, Diced
  • 300 Grams marinara mix or mixed seafood, (cut into small
  • 375 Mls Chicken stock
  • 100 mls coconut milk
  • 2 Tbs Ghee
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 pinch Turmeric
  • 1 whole chili peppers
  • 1 small Onion
  • 3 cloves Garlic
  • 165 Ml coconut cream
  • 2 whole kaffier lime leaves
  • 1 bunch coriander leaves, (optional)
  • 1 tsp Fresh Ginger Ginger
Instructions
  1. Dice one onion, some garlic and ginger and cook in the ghee until the onion becomes tender and translucent. Add some ground coriander, ground cumin and a pinch of turmeric (but you don't need to). If you like it spicy add some ground or fresh chillies.
  2. Once the spices have cooked out a little bit add cubed pumpkin, vegetable/chicken stock - depending on your taste. The pumpkin should only take 15-20 minutes to cook
  3. Place all the pumpkin mix in the blender and blitz until completely smooth and then add the coconut milk and just pulse quickly to mix in.
  4. Return the smooth blended pumpkin to the pot and heat to nearly boiling point, and add the mixed sea food and a handful of fresh coriander and a couple of kefir lime leaves . Cook until the seafood is cooked through this should take approximately 10 minutes
  5. Pour in large bowls and garnish with some fresh coriander. You could also add some prawns. As you can see it's really up to you.
Print Friendly
This entry was posted in Favourite, Ocean, Soup, Thai. Bookmark the permalink.

Leave a Reply