Thai Red Prawn & Squash Curry
Mmm
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | millilitres |
coconut milk
1 can |
*
|
| 1 | tablespoon |
red curry paste
|
*
|
| 2 | tablespoons |
fish sauce
|
|
| 2 | tablespoons |
brown sugar
|
|
| 450 | grams |
butternut squash
|
|
| 250 | grams |
shrimp
|
|
| 6 | each |
kaffir lime leaves
dried or fresh, if you can't find them, use cilantro or basil leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | millilitres |
coconut milk
1 can |
*
|
| 15 | ml |
red curry paste
|
*
|
| 3E+1 | ml |
fish sauce
|
|
| 3E+1 | ml |
brown sugar
|
|
| 4.5E+2 | grams |
butternut squash
|
|
| 2.5E+2 | grams |
shrimp
|
|
| 6 | each |
kaffir lime leaves
dried or fresh, if you can't find them, use cilantro or basil leaves |
*
|
Directions
Put thick coconut milk in wok.
Boil for 7 minutes until thickened and starts to separate.
Add curry paste and stir for 4/5 mins.
Add fish sauce, sugar, squash and thin coconut milk and bring to boil.
Cook for a further 15 mins.
Add prawns and simmer for 2 mins.
Add torn lime leaves.
Serve.
