Seafood Pumpkin Curry - Nigella Lawson Recipe

Name: Seafood Pumpkin Curry - Nigella Lawson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut cream; 2 tablespoons hot red curry paste; 2 fresh lime leaves; 1 tablespoon oil; 1 stalk lemongrass; 1 tablespoon fish sauce; 1 1/2 cups fish stock; 1 tablespoon sugar; 1/2 lb pumpkin or 1/2 lb butternut squash, peeled & cut into cubes; 1/2 lb salmon or 1/2 lb any robust fish, cut into cubes; 16 pieces raw shrimp, peeled and deveined; 1/2 bunch bok choy, hand torn; 1/2 lime, juice of; cilantro, for garnish; Vegetarian Version; 1 1/2 cups vegetable stock (Instead of fish stock); 1 (14 ounce) can chickpeas, drained (Instead of seafood)

Servings: persons

1 (14 ounce) can coconut cream
2 tablespoons hot red curry paste
2 fresh lime leaves
1 tablespoon oil
1 stalk lemongrass
1 tablespoon fish sauce
1 1/2 cups fish stock
1 tablespoon sugar
1/2 lb pumpkin or 1/2 lb butternut squash, peeled & cut into cubes
1/2 lb salmon or 1/2 lb any robust fish, cut into cubes
16 pieces raw shrimp, peeled and deveined
1/2 bunch bok choy, hand torn
1/2 lime, juice of
cilantro, for garnish
Vegetarian Version
1 1/2 cups vegetable stock (Instead of fish stock)
1 (14 ounce) can chickpeas, drained (Instead of seafood)

1
Heat oil.
2
Skim the cream from the top of the can of the coconut cream and add to the oil.
3
Add the curry paste and whisk well until blended.
4
Add the rest of the juice from the can of coconut cream.
5
Snip the lime leaves with scissors and add to the above.
6
Bruise the lemon grass and add.
7
Add the fish stock, fish sauce, sugar (add more to. balance out the saltiness of sauce).
8
Add the pumpkin cubes, cover and cook until tender.
9
Now add in fish pieces and the shrimp.
10
Cook some more until fish is almost cooked.
11
Add the bok choy and cook until the bok choy is wilted.
12
Add lime juice, salt (if required) and turn off heat.
13
Garnish with cilantro.
14
Serve with fragrant jasmine rice.

1132

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (14 ounce) can coconut cream, 2 tablespoons hot red curry paste, 2 fresh lime leaves, 1 tablespoon oil, and more.

Yes, Seafood Pumpkin Curry - Nigella Lawson falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Pumpkin Curry - Nigella Lawson

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions