Thai-style prawn and pumpkin curry

Name: Thai-style prawn and pumpkin curry
Yield: 5 servings
Cuisine: Asian
Ingredients: 15.00 ml fresh chillies 573; 20.00 prawns shelled, cleaned, tails intact; 250.00 g pumpkin peeled, chopped; 800.00 ml coconut milk; 15.00 ml curry paste red; 15.00 ml palm sugar; 2.00 ml fish sauce; 0.00 fresh chillies chopped; 0.00 fresh coriander to garnish

5 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

15.00 ml	fresh chillies — 573
20.00	prawns — shelled, cleaned, tails intact
250.00 g	pumpkin — peeled, chopped
800.00 ml	coconut milk
15.00 ml	curry paste — red
15.00 ml	palm sugar
2.00 ml	fish sauce
0.00	fresh chillies — chopped
0.00	fresh coriander — to garnish

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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.