Method – Fry the onion, courgette and chickpeas for a few minutes in a deep pan. Add the squash, followed by the lemongrass, fennel, paprika, cumin and garlic. Mix well. Pour in the coconut milk, stock and fish sauce. Bring to the boil, then leave to simmer for about 15 minutes. Stir in the salmon during the last few minutes. Take out the lemongrass and serve with steamed rice, and garnish with some coriander and pumpkin seeds.
Recipe from: http://www.opensourcefood.com/people/HungryJenny/recipes/mild-squash-and-salmon-curry
Changes were made. http://creativecommons.org/licenses/by-sa/3.0/