Coconut Seafood & Pumpkin Delight
This rich and aromatic Coconut Seafood & Pumpkin Delight is inspired by a beloved recipe from the culinary genius, Nigella Lawson. Combining the sweetness of pumpkin with the savory notes of seafood, this dish is an absolute feast for the senses. With a blend of fragrant coconut cream, zesty lime, and a hint of spice from red curry paste, it's perfect for impressing or comfortingly feeding your guests. The vegetarian alternative means everyone can enjoy this delightful curry without losing any of its delicious flavor. Serve it over fluffy jasmine rice for a heartwarming meal.
N/A
Servings
133
Calories
15
Ingredients
Ingredients
Coconut cream
1 (14 ounce can, scoop cream from the top)
Hot red curry paste
2 (tablespoons)
Fresh lime leaves
2 (snipped)
Oil
1 (tablespoon)
Lemongrass
1 (stalk, bruised)
Fish sauce
1 (tablespoon)
Fish stock or vegetable stock
1 1/2 (cups)
Sugar
1 (tablespoon)
Pumpkin or butternut squash
1/2 (lb, peeled & cut into cubes)
Salmon or robust fish
1/2 (lb, cut into cubes)
Raw shrimp
16 (pieces, peeled and deveined)
Bok choy
1/2 (bunch, hand torn)
Lime
1/2 (juice of)
Cilantro
to taste (for garnish)
Chickpeas
1 (14 ounce can, drained (vegetarian option instead of seafood))
Instructions
1
Heat a tablespoon of oil in a large pan over medium heat.
2
Carefully scoop the cream from the top of the coconut cream can and add it to the heated oil, stirring gently.
3
Whisk in the hot red curry paste until fully blended and fragrant.
4
Pour in the rest of the coconut milk from the can, stirring to combine.
5
Snip the fresh lime leaves into small pieces and add them to the pan.
6
Bruise the stalk of lemongrass with the back of a knife and add it to the curry mixture.
7
Stir in the fish stock or vegetable stock (for the vegetarian option), fish sauce, and sugar, adjusting the sweetness to balance the dish.
8
Add the pumpkin or butternut squash cubes, covering the pan with a lid and allowing to simmer until tender, about 10-15 minutes.
9
Once the pumpkin is tender, gently fold in the fish and shrimp, cooking until the seafood is just cooked through, about 5-7 minutes.
10
Add the hand-torn bok choy and cook for 2-3 more minutes or until wilted.
11
Finish the dish by stirring in the lime juice and seasoning with salt if needed.
12
Remove the lemongrass and lime leaves before serving.
13
Garnish with fresh cilantro and serve piping hot over fragrant jasmine rice.
Nutrition Information
7g
Fat
10g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Coconut Seafood & Pumpkin Delight?
It is a rich and aromatic curry that combines the sweetness of pumpkin with savory seafood, fragrant coconut cream, and Thai-inspired spices.
Who inspired this recipe?
This recipe is inspired by the culinary work of Nigella Lawson.
Can I make this recipe vegetarian?
Yes, you can substitute the seafood with a 14-ounce can of drained chickpeas and use vegetable stock instead of fish stock.
How many calories are in a serving?
There are 133 calories in a serving of this dish.
What is the fat content of this recipe?
The dish contains 7g of fat per serving.
How many carbohydrates are in this dish?
This recipe contains 10g of carbohydrates per serving.
What is the protein content per serving?
There are 8g of protein per serving.
What kind of fish should I use?
It is recommended to use 1/2 lb of salmon or another robust fish cut into cubes.
How many shrimp are required?
The recipe calls for 16 pieces of raw shrimp, peeled and deveined.
Can I use butternut squash instead of pumpkin?
Yes, the recipe allows for either 1/2 lb of pumpkin or butternut squash.
How do I prepare the coconut cream?
Scoop the thick cream from the top of a 14-ounce can and add it to the heated oil first.
What kind of curry paste is used?
The recipe uses 2 tablespoons of hot red curry paste.
How do I prepare the lemongrass?
Bruise the stalk of the lemongrass with the back of a knife before adding it to the mixture.
What should I do with the lime leaves?
Snip the fresh lime leaves into small pieces before adding them to the pan.
How long does the pumpkin take to cook?
Simmer the pumpkin or squash cubes for about 10-15 minutes until tender.
When should the seafood be added?
Gently fold in the fish and shrimp once the pumpkin is tender, cooking for 5-7 minutes.
How do I prepare the bok choy?
Hand-tear 1/2 bunch of bok choy and cook it for 2-3 minutes at the end until wilted.
Should I leave the lemongrass in the dish when serving?
No, remove the lemongrass and lime leaves before serving the dish.
What is the best way to serve this delight?
Serve the curry piping hot over fragrant jasmine rice.
How do I garnish this dish?
Garnish with fresh cilantro to taste.
What provides the acidity in the recipe?
The juice of half a lime is added at the end to finish the dish.
Is fish sauce necessary?
The recipe uses 1 tablespoon of fish sauce to add savory depth and saltiness.
How much stock is required?
You will need 1 1/2 cups of fish stock or vegetable stock.
Does the recipe contain sugar?
Yes, 1 tablespoon of sugar is used to balance the flavors.
How many ingredients are in this recipe?
There are a total of 15 ingredients listed for this recipe.
What type of oil should I use?
The recipe calls for 1 tablespoon of oil to heat the pan.
Is this dish considered spicy?
It contains hot red curry paste, which provides a hint of spice.
Is this a comfort food recipe?
Yes, it is tagged as comfort food and described as a heartwarming meal.
Can I use frozen shrimp?
The recipe specifies raw shrimp, peeled and deveined, but you can use thawed frozen shrimp.
What are the primary flavor profiles?
The primary flavors are sweet from the pumpkin, savory from the seafood, and aromatic from the coconut and lime.