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Prawn curry
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and delectable prawn curry.
Ingredients:
  • 500g butternut pumpkin, peeled, deseeded, cut into 3cm cubes
  • 1kg medium green king prawns, peeled leaving tails intact, deveined
  • 1 brown onion, halved, thinly sliced lengthways
  • 2 red capsicums, halved, deseeded, thinly sliced
  • 300g snow peas, topped
  • 215g (2/3 cup) butter chicken paste (Patak's brand)
  • 250ml (1 cup) coconut cream
  • 125ml (1/2 cup) water
  • 82.50 ml loosely packed chopped fresh coriander
  • Steamed Basmati rice, to serve
  • Pappadums, to serve
Instructions:
  • Steam the pumpkin until tender over a pot of simmering water for about 6 minutes. Remove from heat and set aside.
  • Heat butter in a large frying pan until foaming. Cook prawns and onion for 5 minutes until prawns change color. Add capsicum and cook for 2 more minutes until just tender.
  • Combine snow peas, butter chicken paste, coconut cream, and water in a pot and bring to a boil. Gently add pumpkin and stir until just combined. Take off the heat and fold in half of the coriander.
  • Divide the dish evenly into serving bowls, sprinkle with remaining coriander, and serve immediately with rice and pappadums.

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