29 November 2011

Thai Prawns & Pumpkin Curry

A special thanks to my friend, Ruth, for sharing with me this delightfully yummy, quick and easy recipe.  My husband promptly advised me that he wants a return visit of this dish, next week is soon enough and my daughter added a slight twist to this curry by adding a tablespoon of live yoghurt to it.  Trini may have confused the dish with the Chicken & Potato Curry that has an Indian slant to it but we followed suit, added a tablespoon to the curry ourselves and quite surprisingly it added another dimension to the flavour of the dish, so it is now added as an optional extra to the recipe.

My first exposure to Thai food was a result of our 2001 holiday in Thailand.  I especially remember ordering my first curry on Phi Phi Island.  Starting with a milder version, in order to train my taste buds, over the years I have grown to appreciate the lovely flavours and aromas of Thailand.  I still don't eat extremely spicy dishes making this recipe perfect.  Take the fresh chilli out of the equation and it is easily enjoyed by non-spicy enthusiasts.

If you are a super spicy enthusiast and you are not sweating profusely enough then grab the chilli flakes from the cupboard and you should be right as well. 

A nice crisp white wine complements the dish beautifully.  

Thai Prawns & Pumpkin Curry

1T oil
1 large brown onion, sliced
1 tsp crushed garlic
1 pkt Thai red curry paste or 2T if using a jar of paste
400g pumpkin, peeled, cut into 3cm pieces
1T fish sauce
270ml can light coconut milk
1 long red chili, deseeded, thinly sliced (omit if children are eating the curry)
500g frozen prawns (fresh use 800g green king prawns peeled and cleaned [1kg in shell])
1 bunch of young asparagus cut in half (fresh beans can be used)
steamed rice, to serve


Heat oil in a large saucepan or wok over medium-high heat.

Cook onion and garlic for 3 to 4 minutes or until onion is softened. Add curry paste. Cook for 1 minute or until fragrant.

Add pumpkin, fish sauce, coconut milk, half the chili and 3/4 cup cold water. Simmer for 12 minutes or until pumpkin is just tender and sauce has thickened slightly.

Add prawns and asparagus/beans. Simmer for 3 to 5 minutes or until prawns are cooked through and asparagus/beans tender.

Top with remaining chili.

Serve with rice.

Thai Prawns & Pumpkin Curry
PS: Thank you Ruth for the recipe.  Look forward to testing out a new one.
PPS: Bec, if you haven't made the Chicken & Potato Curry yet, then do this one first.  It is positively yummier.