Thai Seafood and Squash Curry

This simple curry is absolutely delicious and colorful.

Thai Seafood and Squash Curry (based on this recipe)

Prep Time: 40 minutes

Cooking Time: 1 hour

Serves: 4-6

Ingredients:

1 14 oz can coconut milk

2 tbsp thai yellow curry paste

1 1/2 cups fish stock or water

3 tbsp fish sauce

2 tbsp curry

3 lemongrass stalks, cut into thirds and bruised

3 kaffir lime leaves

1/2 tsp turmeric

2 1/4 lbs butternut squash, cut into cunks

1 lb fish, cut into chunks

1 lbs peeled, de-veined raw shrimp

1 bunch bok choy, shredded

1 lime, juiced

cilantro, chopped

Substitutions:

kaffir lime - basil with a splash of lime juice

bok choy - kale

fish sauce - worcestershire sauce

Cooking:

Skim the coconut cream off of the coconut milk, and mix it in a pan with the curry paste.Bring it to a sizzle, then whisk in the coconut milk, fish stock or water, fish sauce, sugar, lemongrass, kaffir lime leaves, and turmeric.

Bring to a boil, add the pumpkin, and then simmer for 15 minutes (or until squash is tender). Add the fish and shrimp, and simmer for five minutes.

Add the greens,and boil another three minutes. Squeeze in lime juice. Remove from heat, and sprinkle cilantro over the dish.

Serve with Thai or basmati rice.