Directions:
- Heat oil.
- Skim the cream from the top of the can of the coconut cream and add to the oil.
- Add the curry paste and whisk well until blended.
- Add the rest of the juice from the can of coconut cream.
- Snip the lime leaves with scissors and add to the above.
- Bruise the lemon grass and add.
- Add the fish stock, fish sauce, sugar (add more to. balance out the saltiness of sauce).
- Add the pumpkin cubes, cover and cook until tender.
- Now add in fish pieces and the shrimp.
- Cook some more until fish is almost cooked.
- Add the bok choy and cook until the bok choy is wilted.
- Add lime juice, salt (if required) and turn off heat.
- Garnish with cilantro.
- Serve with fragrant jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.41 Kcal (2129 kJ) | ||
| Calories from fat | 153.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.03g | 26% | |
|---|---|---|---|
| Cholesterol | 44.26mg | 15% | |
| Sodium | 10217.42mg | 426% | |
| Potassium | 435.73mg | 9% | |
| Total Carbs | 66.74g | 22% | |
| Sugars | 5.58g | 22% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 1.7mg | 10% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 177.01 Kcal (741 kJ) | ||
| Calories from fat | 53.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 26% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 15% | |
| Sodium | 3557.39mg | 426% | |
| Potassium | 151.71mg | 9% | |
| Total Carbs | 23.24g | 22% | |
| Sugars | 1.94g | 22% | |
| Dietary Fiber | 0.7g | 8% | |
| Protein | 4.84g | 28% | |
| Vitamin C | 4.6mg | 22% | |
| Iron | 0.6mg | 10% | |
| Calcium | 13.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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