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1
Skim the thick creamy top off the can of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste.
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2
Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined.
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3
Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric.
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4
Bring to a boil and then add the pumpkin.
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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 take as little as 5 minutes.
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6
As I mentioned, you can cook the curry up till 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).
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7
Either way, when youre about 5 minutes away from wanting to eat, get ready to cook the seafood.
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8
So, to the robustly simmering pan, add the salmon and shrimp (if youre using frozen shrimp theyll need to go in before the salmon).
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9
When the salmon and shrimp have cooked through, which shouldnt take more than 34 minutes, stir in any green vegetable youre usingsliced, chopped or shredded as suitsand tamp down with a wooden spoon.
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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.
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11
Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving.
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12
Serve with more chopped cilantro for people to add to their own bowls as they eat, and some plain Thai or basmati rice.
