Sunday, August 27, 2006
For this weekends herb blogging hosted by Kalyn of Kayln's Kitchen I'm concentrating on lemongrass
Lately I have been taking a lot of inspiration from other blogs. I see a recipe & I just have to have it. So when recently I saw one of my favourite Nigella recipes made by 2 of my local bloggers I realised it had been way too long since I had this lovely curry. The first time I did this I made it as per the recipe, ever since I have omitted the prawns as I didn’t think they added that much & much preferred the taste of the salmon in this curry. So anyway thanks to The Next Nigella, Sarah and of course Nigella Lawsons’s Nigella Bites, where the recipe came from.
For today’s’ version I have used Lemongrass from my little herb shelf, it is the first time I have harvested any so got out the gloves & dug out 3 bulbs. The grass is quite sharp so you definitely need to wear protective gloves & glasses or goggles to avoid any nasty injuries, especially as you will be getting right down into it pushing & pulling to wrench the tough buggers loose. The smell as you’re freeing them is lovely & intense. Once loose, cut off the leaves, peel back the tough outer layers & cur off the roots. I have shown photos of the various stages so you can see what it looks like before it gets to the stage you see it in the shops as.
I also used some fresh lime leaves & coriander from the garden, I love being able to walk outside & pick fresh ingredients as I need them, if only I had room for a veggie garden too, oh well maybe one day. Anyway this recipe is really quick & easy & tasty so do try it out if you haven’t already.
Thai Yellow Pumpkin & Seafood Curry
400ml tin coconut milk
1-2 tablespoons yellow or red Thai curry paste
350ml fish stock
3 tablespoons fish sauce
2 tablespoons palm or caster sugar
3 lemongrass stalks, each cut into 3 & bruised with the flat of a knife
3 lime leaves, de stalked & cut into strips
½ teaspoon turmeric
1kg pumpkin, peeled & cut into bite sized chunks
1kg Salmon fillet, cut into large bite sized chunks
Pak choi or any other green vegetables of your choce
Juice of 1 lime
Coriander, to serve
Skim the cream off the top of the coconut milk & put it, over medium heat in a large saucepan with the curry paste. Let it sizzle & using a wooden spoon beat together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves & turmeric. Bring to the boil & add the pumpkin. Cook a fast simmer for approx 15 minutes until the pumpkin is tender. If leaving at this stage to finish off later, leave the pumpkin with a tiny bite to it so it doesn’t overcook when reheating for the final stage.
To the simmering pan add the salmon & cook until cooked, about 3-4 minutes, also add the green veggies. Towards the end add the lime juice. When done sprinkle over coriander & serve with tice.