Excellent Quick Meal of Basic Veggies & Fish

This recipe is courtesy of Rachel who is the maven in the kitchen at the sustainable farm we are staying at on the Big Island. 

I have substituted organic squash or zuchini for the pumkin.  I also want to try it organic purple potato which is quite good. I used vegetable stock instead of schrimp stock as that is what I had and the nearest grocery was an hour drive.   Anyway, this recipe lends itself to lots of flexibility.  It was definitely better the second day.

Pumpkin & Seafood Curry

Mix in deep saucepan:
1 2/3 c. coconut milk
4 T curry powder
1 1/2 c. fish or shrimp stock

Next add, and bring to boil:
3 T fish sauce
2 T cane syrup
3 stalks lemongrass, bruised
3 lime leaves, strips
1 generous tsp each fresh grated turmeric, ginger, garlic
1 t hot pepper (to taste)

Then add and cook 15 minutes or until done:
2 1/4 lb pumpkin chunks, or kabucha (leave skin on), chayote, other summer or orange squash ( 3-4 cups)

When 5 minutes until dinner, add for 3-4 minutes:
~ 1 lb fish, bite size (salmon, ono, ahi, mahi mahi)
~1 lb. shrimp
Bok choy, tomatoes, other greens - cook until wilted

Finish with squeeze of lime juice and chopped cilantro (on the side)

Serve over rice