-
1
Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat.
-
2
Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined.
-
3
Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric.
-
4
Bring to a boil and then add the pumpkin.
-
5
Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
-
6
As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools).
-
7
Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
-
8
So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon).
-
9
When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon.
-
10
When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it.
-
11
Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cil.
