Shrimp Butternut Squash and Cod Green Curry

1 small onion, diced
1 yellow pepper, diced
1 carrot, julienned
1 small butternut squash, peeled, seeded and diced, 2 cups
1 15-oz can petite diced tomatoes, drained well (reserve liquids for another use)
1/4 cup green curry paste, or other fish curry paste
1 can coconut milk
1/2 cup water
3 green onions, sliced
1 can straw mushrooms, drained

1 lb cod, cut into bite sized pieces
1/2 lb shrimp, peeled

Heat a few tablespoons canola oil in a stew pot and sauté the onion, carrot and pepper for about 5 minutes.  Add the butternut squash and tomatoes and cook another 10 minutes, adding a bit more oil if necessary.  Stir in the curry paste and cook another 5 minutes.

Add the coconut milk, water, onions and mushrooms and bring to a boil.  Stir, reduce heat to a simmer and cook until the butternut squash is just cooked through.  This might take another 5 minutes or so. 

Add the cod and the shrimp and bring back to a gentle boil.  Reduce heat and stir.  Salt and pepper to taste.  Cook through only until the shrimp just turns pink.  Serve immediately.

Serve with a flat bread.  Serves 4-6.

Cook's note: In a pinch, I use Trader Joe's frozen cod bits, thawed.  I cut open the package and strain, collecting the liquid.  I use this liquid instead of water in this recipe to add flavor.