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Thai Red Prawn & Squash Curry

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Submitted by sarah hyland

Mmm

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

400 4E+2
MILLILITRES MILLILITRES COCONUT MILK
1 can *
1 15
TABLESPOON ML RED CURRY PASTE *
2 3E+1
TABLESPOONS ML FISH SAUCE
2 3E+1
TABLESPOONS ML BROWN SUGAR
450 4.5E+2
GRAMS GRAMS BUTTERNUT SQUASH
250 2.5E+2
GRAMS GRAMS SHRIMP
6 6
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 89 5% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 458mg 19%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 19g
Vitamin A 169% Vitamin C 20%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 
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