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Thai prawn and pumpkin curry
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Ingredients:
  • 9.20 gm peanut oil
  • 1 large brown onion, chopped
  • 56.00 gm Thai red curry paste
  • 400g butternut pumpkin, peeled, cut into 3cm pieces
  • 24.40 gm fish sauce
  • 270ml can light coconut milk
  • 1 long red chilli, deseeded, thinly sliced
  • 800g medium green king prawns, peeled, deveined, tails intact
  • 100g green beans, trimmed, cut into 4cm lengths
  • steamed jasmine rice, to serve
Instructions:
  • In a large saucepan or wok over medium-high heat, heat oil. Sauté onion and garlic until onion is softened, about 3 to 4 minutes. Stir in curry paste and cook until fragrant, about 1 minute.
  • Combine pumpkin, fish sauce, creamy coconut milk, half of the spicy chilli, and 3/4 cup of cold water in a pot. Allow it to simmer for 12 minutes or until the pumpkin is tender and the sauce slightly thickens.
  • Combine the prawns and beans in the pot and simmer for 3 to 5 minutes until the prawns are cooked through and the beans are tender. Sprinkle with the remaining chili before serving with rice.

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