Thai-style prawn and pumpkin curry

Recipe from: 1/1/1999 12:00:00 AM
Ingredients 9
Servings 5
Time

Ingredients

  • 15
    ml
    olive oil
  • 20
    large prawns, shelled and cleaned, with tails intact
  • 250
    g
    pumpkin, peeled and chopped
  • 800
    ml
    coconut milk
  • 15
    ml
    red curry paste
  • 15
    ml
    palm sugar
  • 2
    ml
    fish sauce
  • chillies to taste, chopped
  • fresh coriander, to garnish (optional)
 

Method

 
Heat oil in a wok and add red curry paste. Stir for 1 minute, until the paste releases its fragrance and is sizzling. Add coconut milk and palm sugar. Simmer for a few minutes before adding fish sauce. Add pumpkin and boil for 1 minute. Reduce heat and simmer until pumpkin is soft. Drop in prawns and cook briefly. Scatter chopped chilli (and coriander leaves) over curry. Serve with basmati or jasmine rice; or with Thai rice noodles. Serves 4-6.
 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.