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Prawn And Pumpkin Coconut Milk Curry

Prawn And Pumpkin Coconut Milk Curry prepared dish

This flavorful prawn and pumpkin coconut milk curry is a delightful blend of spices and creamy coconut milk, creating a rich and satisfying dish. Perfect for a cozy dinner, it pairs well with rice or naan.

This recipe is thai style, dinner, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include ginger, onion, pumpkin, red curry paste.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 tbsp ginger (grated)
  • 1 medium onion (chopped)
  • 300 g pumpkin (cubed)
  • 2 tbsp red curry paste
  • 400 g prawns (peeled and deveined)
  • 400 ml coconut milk
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 2 tbsp lime juice
  • 3 cloves garlic (minced)
  • 1 bunch fresh cilantro (for garnish)

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger, and sauté until the onion is translucent.
  3. Stir in the red curry paste and cook for another minute until fragrant.
  4. Add the cubed pumpkin and stir to coat with the spices.
  5. Pour in the coconut milk and bring the mixture to a simmer.
  6. Cook for about 10 minutes, or until the pumpkin is tender.
  7. Add the prawns and cook for an additional 5-7 minutes, until they are pink and cooked through.
  8. Stir in the lime juice and salt, adjusting to taste.
  9. Serve hot, garnished with fresh cilantro.

Nutrition (per serving)

  • Calories: 385
  • Protein: 28 g
  • Fat: 24 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Sugar: 3 g
  • Sodium: 850 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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