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Thai-style prawn and pumpkin curry

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


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


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

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