Get Thai-ed up! This recipe shows off the best of Asian cuisine: it’s fast, fresh and full of that famous fusion of sweet, salty and spice.
Ingredients
- 270ml can coconut cream
- 1 tablespoon Maesri Red Curry Paste
- 250g Butternut pumpkin, peeled, cut into 2cm pieces
- 400ml can coconut milk
- 4 kaffir lime leaves, finely shredded
- 16 peeled green prawns
- 1 tablespoon fish sauce
- Steamed jasmine rice, to serve
Method
- Step 1Heat a wok over medium heat. Spoon the thick top layer of the coconut cream into the wok. Cook, stirring, for 2 minutes. Add the curry paste and cook, stirring, for 1 minute or until aromatic.
- Step 2Stir in the pumpkin. Add the coconut milk, remaining coconut cream and half the lime leaves. Reduce heat to medium-low. Cook, stirring occasionally, for 12-15 minutes or until the pumpkin is tender.
- Step 3Add the prawns and cook, stirring, for 3 minutes or until prawns change colour. Stir in the fish sauce. Divide rice and curry among serving dishes. Top with the remaining lime leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1643 kj
Energy
30g
Fat Total
26g
Saturated Fat
3g
Fibre
20g
Protein
113mg
Cholesterol
923.79mg
Sodium
8g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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