Pumpkin and Prawn Curry.
In an effort to incorporate less red meat in our diet, we are having this gem for dinner tonight. Does anyone else have some great recipes? Please share if you do!
Ingredients (serves 4)
2 teaspoons peanut oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons Thai red curry paste
400g butternut pumpkin, peeled, cut into 3cm pieces
1 tablespoon fish sauce
270ml can light coconut milk
1 long red chilli, deseeded, thinly sliced
800g medium green king prawns, peeled, deveined, tails intact
100g green beans, trimmed, cut into 4cm lengths
steamed jasmine rice, to serve
Method
Heat oil in a large saucepan or wok over medium-high heat. Cook onion and garlic for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant.
Add pumpkin, fish sauce, coconut milk, half the chilli and 3/4 cup cold water. Simmer for 12 minutes or until pumpkin is just tender and sauce has thickened slightly.
Add prawns and beans. Simmer for 3 to 5 minutes or until prawns are cooked through and beans tender. Top with remaining chilli. Serve with rice.
Notes & tips
SourceSuper Food Ideas - May 2008, Page 37
Recipe by Liz Macri
2 teaspoons peanut oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 tablespoons Thai red curry paste
400g butternut pumpkin, peeled, cut into 3cm pieces
1 tablespoon fish sauce
270ml can light coconut milk
1 long red chilli, deseeded, thinly sliced
800g medium green king prawns, peeled, deveined, tails intact
100g green beans, trimmed, cut into 4cm lengths
steamed jasmine rice, to serve
Method
Heat oil in a large saucepan or wok over medium-high heat. Cook onion and garlic for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant.
Add pumpkin, fish sauce, coconut milk, half the chilli and 3/4 cup cold water. Simmer for 12 minutes or until pumpkin is just tender and sauce has thickened slightly.
Add prawns and beans. Simmer for 3 to 5 minutes or until prawns are cooked through and beans tender. Top with remaining chilli. Serve with rice.
Notes & tips
SourceSuper Food Ideas - May 2008, Page 37
Recipe by Liz Macri
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