Ingredients
- 2 stalks lemongrass
- 3 leaves Kaffir lime leaves
- 2 tablespoons palm sugar
- 400 grams coconut milk
- 1-2 tablespoons Thai red curry paste, page 38 EDC
- 1 tablespoon vegetable stock
- 3 tablespoons fish sauce
- 350 grams water
- 1/2 teaspoon turmeric powder
- 600 grams Pumpkin - cubed
- 300 grams Salmon fillet cubed
- 300 grams prawns, raw, peeled
- 1 bunch asian vegetables
- 1 lime
- 1/4 bunch coriander
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Varoma
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I'm cooking this todayRecipe's preparation
Add lemongrass, lime leaves and sugar to TM bowl and chop for 5 seconds, speed 9. Set aside.
2. Add paste and 1 MC of coconut cream to TM bowl and cook for 3 minutes, Varoma, speed 2.
3. Add remaining coconut milk, vegetable stock, fish sauce, lime mixture, water and turmeric and cook for 6 minutes, Varoma, reverse, speed 1.
4. Assemble Asian vegetables in the Varoma.
5. Add pumpkin and place Varoma in positon. Cook for 10 minutes, Varoma, Reverse, speed 1.
6. Add seafood and cook for 5 minutes, Varoma, Reverse, speed 1.
7. Serve with lime wedges and coriander leaves.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Amazing!
we used WA Dhu fish and squid (Freshly caught from hubby) only made a half batch as were not sure if kids would like it (1&4) wish I'd made a full or double batch... Will totally make again!
Has anyone used chicken instead of fish?? Just wondering when to add chicken and how long to cook pls? TIA
my family loves this. i add about a tbsp of corn flour in the last step the thicken it a bit. very yummy!
Thankyou, Chantal, for a really delicious recipe that me family voted one of the best meals ever!
I sustituted coconut sugar for palm sugar and, as suggested above, reduced the water to only 250 ml..
I also panfried the salmon and prawns, which I think allowed their flavours to not be overwhelmed by the curry sauce.
Make sure the lemongrass is ground finely enough before continuing the dish. I would use less water next time. I used 2 frozen ice block cubes of my red curry paste. Overall delicious.
Tried this the other night. Was delicious but disappointed that salmon flaked, so didn't look at all like the picture. Any suggestions to keep the salmon intact?
Sounds great
Looking forward to trying it.
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