Thai Red Curry with Pumpkin, Cabbage & Prawns

Name: Thai Red Curry with Pumpkin, Cabbage & Prawns
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tsp oil; 1 onion, peeled and chopped; 3 Tbsp red curry paste; 400 ml coconut cream; 3/4 cup chicken stock; 500 g pumpkin, peeled and cut into pieces; 200 g raw prawns, peeled; 2 cups finely shredded cabbage; 2 Tbsp coriander, chopped; Splash lime juice; Sliced red chilli to garnish; 2 cups of steamed rice, to serve

10 minutes + 25 minutes

Serves 4

Curry Pumpkin Prawns Rice Winter

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Ingredients

2 tsp oil
1 onion, peeled and chopped
3 Tbsp red curry paste
400 ml coconut cream
3/4 cup chicken stock
500 g pumpkin, peeled and cut into pieces
200 g raw prawns, peeled
2 cups finely shredded cabbage
2 Tbsp coriander, chopped
Splash lime juice
Sliced red chilli to garnish
2 cups of steamed rice, to serve

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How to De-vein Prawns

Method

1. Heat oil in a large frying pan over a medium heat. Add onion and cook for 2 to 3 minutes. Add red curry paste and stir-fry for 1 minute, or until fragrant.
2. Add coconut cream, chicken stock and pumpkin.
3. Simmer for 15 minutes, or until the pumpkin is almost tender. Add prawns and simmer for a further 2 to 3 minutes, or until they begin to change colour.
4. Add cabbage and simmer for a further minute, taking it off the heat while the cabbage is still crisp and bright green. Stir through coriander.
5. To serve, distribute rice and curry between the bowls sprinkled with sliced chilli, extra coriander and lime wedges on the side.