Thai Prawn and Squash Curry

Here’s something delicious, nutritious and healthy that you can easily prepare in less than 20 minutes. Thai Prawn and Squash Curry is a Thai inspired red curry dish prepared with prawns and squash with coconut milk, it has all the sweet, salty, hot and sour flavours of a great Thai curry.

Our dish today is perfect for any busy weeknight dinner, using ingredients that cooks in no time, you will be surprised on the effort required in making this dish, what’s even good it that this tastes better than your average takeaway. I challenge you to make this at home, trust me making this dish is faster than going to your favourite Thai takeaway and ordering them.

Thai Prawn and Squash Curry

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Thai

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Description

Thai Prawn and Squash Curry is a Thai inspired red curry dish prepared with prawns and squash with coconut milk, it has all the sweet, salty, hot and sour flavours of a great Thai curry.

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Ingredients

Units USM Scale 1x2x3x

• 500 g shelled large prawns, deveined
• 250 g butternut squash, peeled and cut into cubes
• 400 ml coconut milk
• 1/2 cup water
• 1 tbsp brown sugar
• 3 tbsp red curry paste
• 1 stalk lemongrass, white end pounded
• 1 red onion, thinly sliced
• 4 cloves garlic, minced
• fish sauce, to taste
• juice from 1 lime
• white pepper
• oil
• chopped coriander, to garnish

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Instructions

1. In a wok heat oil over medium heat then sauté garlic and onions.
2. Add the curry paste and lemongrass then continue to cook until really fragrant.
3. Add the butternut squash, half of the coconut milk, water and sugar. Cook for 10 minutes or until squash is tender.
4. Put the prawns in together with the remaining coconut milk, add fish sauce to taste and white pepper.
5. Cook for 3 more minutes.
6. Turn heat off squeeze lime juice on top, place in serving platter garnished with coriander on top.

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