Salmon, prawn and butternut squash Thai curry

Adapted from a nigella recipe! Serves 2 greedy people! Times are approximate!

1 can of coconut milk
2/3 good heaped tablespoons of red curry paste, will be fairly hot
1 Tablespoon fish sauce
2 stems of lemon grass, cut into several pieces and bashed!
2 kaffir lime leaves
3rd teaspoon of turmeric powder
1 fillet of skinless and boneless salmon, cut into large chunks
Half pack of cooked king prawns
Half a small butternut squash, peeled and cut into large chunks
Small hand full of fresh coriander, chopped
Half a lime
Teaspoon of caster sugar
Large hand full of mangetout or other green veg

Steam the squash for about 8 minutes or so until slightly softened
Heat a large frying pan, add the curry paste and coconut milk and mix well, heat for a couple of minutes
Add the lemon grass, fish sauce, turmeric and sugar, warm through for about 8 mins
Add the squash, continue to simmer for about 5 mins
Add the salmon and cook for about 8 mins
Add the prawns and mange tout and cook for 5 more mins
Turn off the heat and add half the coriander and the lime juice

Remove the lime leaves and lemon grass if you can, if not just don't eat it!

Serve with rice and the extra coriander can be added if needed

take away the coconut milk and it sounds nice. I made a great tuna curry, tuna, curry oinion mushroom and a bit of gravy powder.

Sounds lovely saz:)

Hayley wrote:take away the coconut milk and it sounds nice. I made a great tuna curry, tuna, curry oinion mushroom and a bit of gravy powder.

Sounds interesting but strangely good!  

Sounds great Saz