Thai Yellow Curry with Pumpkin and Seafood

Ingredients:

• 1 kg of peeled and cut into large pieces regular or butternut squash
• 500 g of skinless salmon fillet, cut into large pieces (preferably organic)
• 500 g peeled raw shrimp
• 1 can (400g) coconut milk (about 1 and 2/3 cups)
• 1 - 2 tablespoons yellow (or red) Thai curry paste
• 1.5 cups fish broth (I use boiling water and concentrated fish broth, but cubes will work too)
• 3 tbsp fish sauce (such as Nam Pla)
• 2 tablespoons of sugar
• 3 stems lemongrass (cut each into three pieces and beat with the flat side of a knife)
• 3 lime leaves, sliced ​​into strips (stems removed), optional
• 1/2 teaspoon turmeric
• Bok choy or other green vegetables of your choice
• Juice of 1/2 - 1 lime or more (to taste)
• Cilantro for garnish

Preparation:

1. After opening the can of coconut milk, skim off the thick layer of cream and place a large saucepan or ceramic pot with the curry paste over medium heat.
   
   Once it sizzles, use a fork, whisk, or wooden spoon to whisk the cream and paste together until combined. Continue whisking gently, then add the remaining coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using), and turmeric.
2. Bring to a boil, then add the pumpkin. Cook at a high simmer until the pumpkin is tender, about 15 minutes, although different pumpkin varieties can vary greatly in cooking time (some will be ready in less than 5 minutes).
   
   As I mentioned, you can prepare the curry up to this point in advance, perhaps leaving the pumpkin a little firm (it will soften and cook through as it cools). In any case, about 5 minutes before you're ready to eat, begin preparing the seafood.
3. So, add the salmon and shrimp to the simmering pot (if using frozen shrimp, add them before the fish). When the salmon and shrimp are cooked through, which should take no more than 3-4 minutes, add the green vegetables you're using (sliced, diced, or shredded) and pack them down with a wooden spoon.
4. Once the kale has wilted or the other greens are done, squeeze in the juice of half a lime, stir, taste, and add the remaining half a lime if needed. Remove from the heat, transfer the curry to a large bowl, and sprinkle with cilantro. Add the cilantro just before serving. Serve chopped cilantro separately so people can add it to their bowls as they eat, along with Thai or basmati rice.
   
   This dish contains seafood: Eating raw or undercooked seafood can significantly increase the risk of gastrointestinal illness.