Thai Red Curry with Pumpkin, Cabbage & Prawns

Name: Thai Red Curry with Pumpkin, Cabbage & Prawns
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 + 20 minutes Serves 4

Curry Pumpkin Cabbage Prawns Feed Four

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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 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 10 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.

5. Stir through coriander. Add a splash of lime juice and and sliced red chilli. Serve with steamed rice.

Courtesy of Food Magazine. Recipe by Bronwyn Brown. Photography by Shaun Cato-Symonds.

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By The Food Magazine