Nigella's Thai Salmon Prawn Squash Curry
Serves 5·Added 5 May 2026 by Tom Melhuish
MainDairy-Free
Ingredients
| 400 | ml | coconut milk |
| 1-2 | tablespoons | yellow (or red) Thai curry paste |
| 350 | ml | fish stock(I use boiling water and a slug of Benedicta Touch of Taste Concentrated Fish Bouillon; cubes would do) |
| 3 | tablespoons | fish sauce |
| 2 | tablespoons | palm sugar or caster sugar |
| 3 | stalks | lemongrass(each cut into three and bruised with the flat of a knife) |
| 3 | lime leaves(de-stalked and cut into strips) | |
| 1/2 | teaspoon | turmeric |
| 1 | kg | pumpkin (or butternut squash)(peeled and cut into large-bite-sized chunks) |
| 500 | g | salmon fillet(preferably organic, skinned and cut into large, bite-sized chunks) |
| 500 | g | peeled raw prawns |
| pak choi or any other green vegetables of your choice | ||
| 1/2-1 | lime(juice, to taste) | |
| coriander(to serve) |
Method
1.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.
2.Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
3.Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric.
4.Bring to a boil and then add the pumpkin.
5.Cook on a fast simmer until the pumpkin is tender, about 15 minutes.
6.When you're about 5 minutes away from wanting to eat, add the salmon and prawns (if you're using the prawns from frozen they'll need to go in before the salmon).
7.When the salmon and prawns have cooked through, which shouldn't take more than 3-4 minutes, stir in any green veg you're using - sliced, chopped or shredded as suits - and tamp down with a wooden spoon.
8.When the pak choi's wilted, squeeze in the juice of half a lime, taste and add the juice of the remaining half if you feel it needs it.
9.Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the coriander. Serve with more chopped coriander for people to add to their own bowls as they eat, and some plain Thai or basmati rice.
Recipe Notes
AI · may be inaccurate
Substitutions
- pumpkin → butternut squash (varietal preference)
- palm sugar → caster sugar (pantry staple)
Tips
You can cook the curry up till the pumpkin part in advance. If using frozen prawns, add them before the salmon.
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