Thai Prawn and Pumpkin Curry
25 min·Thai
Thai Prawn and Pumpkin Curry
Ingredients
- 2 tsp peanut oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 2 tbsp Thai red curry paste
- 400g butternut pumpkin, peeled, cut into 3cm pieces
- 1 tbsp 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
3 steps
- 1
Heat oil in a large saucepan or wok over medium-high heat. Cook onion and garlic for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant.
4 min - 2
Add pumpkin, fish sauce, coconut milk, half the chilli and 3/4 cup cold water. Simmer for 12 minutes or until pumpkin is just tender and sauce has thickened slightly.
12 min - 3
Add prawns and beans. Simmer for 3 to 5 minutes or until prawns are cooked through and beans tender. Top with remaining chilli. Serve with rice.
5 min
Progress
0 / 3 steps
