1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow (or red) Thai curry paste
1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do)
3 tablespoons fish sauce (recommended: Nam Pla)
2 tablespoons sugar
3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife
3 lime leaves, stalked and cut into strips, optional
1/2 teaspoon turmeric
2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks
1 pound 2 ounces peeled raw shrimp
Bok Choy or any other green vegetables of your choice
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish
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