Thai Red Curry with Pumpkin, Cabbage & Prawns

10 minutes + 20 minutes Serves 4


  • 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


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

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