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.
