Warm up your body and spoil your tastebuds with the punchy flavours of this Prawn and Pumpkin Curry. Top the Prawn and Pumpkin Curry with the coriander, Thai basil, shallots and red chilli and serve with the steamed rice.
Prawn and Pumpkin Curry Recipe
Serves 4
Ingredients:
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
Method:
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.
