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Prawn and Pumpkin Curry

Warm up your body and spoil your tastebuds with this delicious red curry recipe. Perfect Autumn dinner fare.

Prawn and Pumpkin Curry

Serves 4 

 

6 long red chillies, seeds removed and chopped

1 tsp fresh turmeric, finely grated 

5 cloves garlic, peeled 

4cm piece ginger, peeled 

and sliced

1 lemongrass stalk, chopped

¼ cup vegetable oil

8 kaffir lime leaves

800g butternut pumpkin, peeled and chopped into 2cm pieces

400ml coconut milk

1 cup desiccated coconut, toasted

1 tsp sea salt

1kg large green prawns, peeled and tails intact

1 lime, juiced

½ cup coriander leaves

½ cup Thai basil leaves

1 shallot, thinly sliced

1 small red chilli, sliced  

steamed rice, to serve

 

Place the chillies, turmeric, garlic, ginger and lemongrass in a bowl of a food processor. Process, adding 1/4 cup of warm water to form a paste.

Heat the oil in a heavy-based saucepan over medium heat. Add the paste, lime leaves and pumpkin and cook for 3-4 minutes or

until the oil starts to separate. Add the coconut milk, 1/2 cup water, toasted coconut and salt, cook, stirring for 6 minutes or until the sauce has thickened. Add the prawns and cook, stirring, for a further 3 minutes or until prawns just turn pink.

Stir through the lime juice, top with the coriander, Thai basil, shallot and red chilli and serve with the steamed rice.

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