Ingredients
- 500 g pumpkin such as red kuri squash (300 g peeled)200 g jasmine rice, to serve3 tbsp coconut oil2-3 tbs green curry paste4 kaffir lime leaves50 ml fish sauce50 g palm sugar150 ml chicken stock400 ml coconut milk8 baby sweetcorns, halved8 raw king prawns, shelled but heads left on1 tbsp lime juice1 handful of basil leaves, preferably Thai1 handful coriander leaves
Instructions
1. Peel the pumpkin, de-seed and cut into cubes.
2.Prepare the jasmine rice according to the package instructions.
3.Heat the coconut oil in a wok. Add 2-3 tablespoons of the green curry paste and fry over a medium heat for 2-3 minutes until fragrant.
4.Add the diced pumpkin and fry for 3-4 minutes, then stir in the lime leaves, fish sauce, sugar, stock and coconut milk, bring to the boil. Simmer gently for 10 minutes or until the pumpkin is tender.
5.Add the baby sweetcorn and prawns to the curry and simmer gently for 3-4 minutes, stirring occasionally, until the prawns are cooked.
6.Stir in lime juice and herbs and remove from the heat. Serve with steamed jasmine rice.
