Prawn and Pumpkin Curry Recipe


Prawn and Pumpkin Curry Recipe
Forget ordering takeaway and make your own Prawn and Pumpkin Curry with Thai Basil at home. Warm up your body and spoil your taste buds with this delicious punchy Thai inspired red curry recipe served with rice and fresh lime.

Prawn and Pumpkin Curry Recipe

Warm up your body and spoil your tastebuds with the punchy flavours of this red 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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