Thick Purée: Blend cooked dish to a smooth consistency and serve with sweet potato mash
500g salmon fillet
1kg butternut squash
500g king prawns
400ml coconut milk
350ml fish stock
3 x pak choi
pinch of turmeric
2 lemon grass
2 tbsp fish sauce
1 bag spinach
1 tbsp Thai red or yellow curry paste
bunch of fresh coriander
Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Mix the coconut milk and paste together until combined.
Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, lemongrass and turmeric.
Bring to the boil and then add the butternut squash. Cook on a fast simmer until it is tender, about 15 mins.
To the boiling pan, add the salmon and prawns. When the salmon and prawns have cooked through, which shouldn’t take more than 3-4 minutes, stir in any green vegetables you’re using – sliced, chopped or shredded.
When the pan choi’s wilted, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it.
Chop the coriander, add to the pot and serve with jasmine rice.