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Category: Side Dish
Prawn & pumpkin curry - TastyPlanner.com
Chef: Hannahbarry
Adapted from a Nigella Lawson recipe (I couldn’t get all the ingredients she describes!) Plus my daughter like prawns but not other seafood.
Ingredients
2 tablespoons yellow (or red) Thai curry paste
350ml fish stock (I use boiling water and a slug of Benedicta Touch of Taste Concentrated Fish Bouillon ; cubes would do)
2 tablespoons caster sugar
1 Lime, zest and juice
1 kg pumpkin (or any other squash), peeled and cut into large-bite-sized chunks
Instructions
Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste. Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
Still beating gently, add the rest of the coconut milk, fish stock, sugar, lime zest and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash take as little as 5 minutes.
As I mentioned, you can cook the curry up till this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you’re about 5 minutes away from wanting to eat, get ready to cook the seafood.
So, to the robustly simmering pan, add the prawns. When the prawns have cooked through, which shouldn’t take more than 3-4 minutes, stir in any green veg you’re using – sliced, chopped or shredded as suits – and tamp down with a wooden spoon.
When the pak choi is wilted, squeeze in the juice of half a lime, stir and taste and then add the juice of the remaining half if you feel it needs it.
Serve with rice
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