Thai Red Curry with Pumpkin, Cabbage & Prawns

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 steamed rice, to serve
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.