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Thai Prawn and Squash Curry

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


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.


Units Scale
  • 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


  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.