Prawn and Pumpkin Curry Recipe


Prawn and Pumpkin Curry Recipe

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

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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