I got this recipe from Nigella Bites- the show. Loved it from the very first time I made it. The good thing about this recipe is that it also has a vegetarian version so no one misses out on the taste.
Provided by Zee Merchant
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil.
- Skim the cream from the top of the can of the coconut cream and add to the oil.
- Add the curry paste and whisk well until blended.
- Add the rest of the juice from the can of coconut cream.
- Snip the lime leaves with scissors and add to the above.
- Bruise the lemon grass and add.
- Add the fish stock, fish sauce, sugar (add more to. balance out the saltiness of sauce).
- Add the pumpkin cubes, cover and cook until tender.
- Now add in fish pieces and the shrimp.
- Cook some more until fish is almost cooked.
- Add the bok choy and cook until the bok choy is wilted.
- Add lime juice, salt (if required) and turn off heat.
- Garnish with cilantro.
- Serve with fragrant jasmine rice.
Nutrition Facts : Calories 464.1, Fat 25.2, SaturatedFat 16.8, Cholesterol 30.3, Sodium 937.3, Carbohydrate 40.5, Fiber 7.9, Sugar 11.6, Protein 23.3
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