Thai Red Prawn & Squash Curry
Submitted by sarah hyland
Rich Thai red curry with prawns and butternut squash in coconut milk sauce, ready in 60 minutes for weeknight Thai dinners with authentic restaurant flavor.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsWatch thick coconut cream bubble and split in the wok, releasing its oils before the curry paste blooms into aromatic intensity.
That’s the secret to this restaurant-quality Thai curry: building layers of flavor before the prawns and squash even hit the pan.
Butternut squash simmers until tender-sweet, prawns cook just until pink and plump, then torn kaffir lime leaves add that final citrus-floral note.
Serve over jasmine rice for Friday night takeout at home that costs half as much and tastes twice as fresh.
Pro Tips
- Separate that cream: Boil the thick coconut milk hard for 7 minutes until it splits and oils appear on the surface for authentic curry base.
- Squash needs time: Give butternut the full 15 minutes to soften while absorbing curry flavors.
- Don’t overcook prawns: Just 2 minutes of simmering keeps them tender and sweet rather than rubbery.
Ingredients
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.
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